Colombian Tomato & Onion Sofrito
Hogao Colombiano is listed in Sides and Sauces for National / Pan-Colombian. Follow the verified ingredients and numbered instructions below.
Heat oil over medium-low heat.
Cook scallions and onion for 5 minutes without browning.
Add tomato, garlic, cumin, achiote, salt, and pepper.
Cook uncovered for 15–25 minutes, stirring regularly, until the tomatoes collapse and their water reduces into a thick, glossy sauce.
Refrigerate for up to 5 days.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
oil
finely sliced scallions
small onion
ripe tomatoes
garlic cloves
cumin
achiote
salt
IntermediateHen Sancocho
Colombia's most beloved Sunday ritual — a slow-cooked hen soup with yuca, plantain, corn, and potatoes. Every family has their version, but the soul is always the same.
AdvancedThree-Meat Sancocho
The festive sancocho — made with three meats (chicken, beef, and pork ribs) for special occasions. Rich, complex, and deeply satisfying.
BeginnerChicken Sudado
A beloved weekday staple — chicken pieces slow-cooked in a tomato and onion sofrito with potatoes and cilantro until tender and deeply flavorful.
BeginnerBeef Sudado
The beef version of Colombia's beloved sudado technique — beef chunks slow-cooked in hogao with potatoes until fork-tender.
