As I’ve mentioned in recent posts, we’ve been traveling a LOT lately due to house hunting and a few other projects that have taken us out of the state. During our travels, we found a Mexican restaurant in Cleveland, GA that had a dish called Chori Pollo (pronounced Shore-ee-Poy-oh) on the menu. I’d never heard of it before, but since I LOVE Chorizo and the dish met my low carb and gluten free criteria, I decided to give it a try. AMAZING.
It’s basically seasoned cooked chicken (pollo), topped with Mexican Chorizo (Chori) and caramelized onions, and smothered with melted cheese. A deceptively simple combination of ingredients – together they make a dish that is incredibly flavorful and addicting! Mr. Hungry and I both loved it and have ordered it multiple times since then. Apparently lots of Mexican restaurants have it on the menu, and I just never noticed it until now. Be sure to look for it next time you’re at your favorite Mexican joint – you won’t be sorry!
I knew I could easily recreate this recipe at home, and also that it would make a perfect low carb turkey leftover recipe, which is why I waited until now to share it. Unfortunately a lot of turkey leftover recipes use the same ingredients as the turkey dinner, so the flavor profile is similar and gets boring quick.
This is a great recipe to completely transform your leftover turkey into something totally new and exciting – an attractive prospect when you’re on Day 3 and suffering major turkey burnout.
Obviously you can also make this any time of year with cooked chicken as well – make it with a rotisserie chicken and you’ve got dinner on the table in less than half an hour.
In the Mexican restaurants they serve the Chori Pollo with a side of rice and beans, some lettuce, tomato and guacamole, and a few tortillas. Depending on your family’s dietary restrictions, you can use corn tortillas to keep it gluten free, and if you’re low carb it’s perfect on it’s own or served over shredded romaine lettuce and sliced tomatoes with some sour cream and avocado on top.
This low carb Mexican recipe also reheats well and will keep for several days so it makes the perfect low carb lunch for during the week. Seriously, what’s not to love?Print
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