Chorri Pollo Recipe

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Chorri Pollo

Lynne Hawkins


Since my husband loves this dish when we go to Mexican restaurants, I thought I would try to make it myself! We were very happy with the results!

Please consider one piece of advice - Do the chopping and prepping before you start cooking! Most cooking steps are very short!

★★★★★ 2 votes
30 Min
45 Min


1 lb
chorizo (mexican sausage, mild or medium
1 lb
chicken (breast or thigh meat) cut in strips
1 c
coursely chopped onion
poblano pepper, seeded and diced
8 oz
fresh mushrooms, sliced
1 tsp
black pepper
1 tsp
1 Tbsp
chile powder
1 1/2 tsp
ground cumin
1 lb
monterey jack cheese, shredded (mexican combination can be used too!)
1/4 c
4 c
cooked rice


1In skillet, crumble and brown chorizo sausage ove medium high heat
2When cooked through, remove chorizo from skillet, leaving the grease in the pan.
3Cook the onions and peppers in the sausage grease for about a minute
4Add mushrooms and chcken strips, stirring to combine
5Sprinkle seasonings onto the food in skillet, stirring to coat evenly.
6Saute for about 3 minutes, until chicken begins to brown and just cooked through
7Return the sausage to the skillet and stir to combine. Remove from heat.
8In a medium saucepan, combine the cheese and milk. Simmer on medium low and stir until it is melted and smooth.
9Serve the Chorri Pollo over the rice and pour the cheese sauce on top. Serve with warm tortillas!

About this Recipe

Course/Dish: Chicken, Pork
Regional Style: Mexican