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 (chə-rē′zō, -sō)
n. pl. cho·ri·zos
A spicy pork sausage seasoned especially with garlic.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


n, pl -zos
(Cookery) a kind of highly seasoned pork sausage of Spain or Mexico
[C19: Spanish]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014


(tʃəˈri zoʊ, -soʊ)

n., pl. -zos.
a pork sausage highly seasoned with garlic, pepper, and spices.
[1840–45; < Sp.]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.


A highly seasoned, smoked pork sausage used in Spanish and Mexican cooking.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.chorizo - a spicy Spanish pork sausage
sausage - highly seasoned minced meat stuffed in casings
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
I also remember the chorizos (I like the chicken version) of La Reina Foods at Salcedo Saturday Market, which taste like authentic Spanish chorizos.
Along with it, we had an outstanding Mixta Paella, yellowish Bomba rice flavored with saffron and topped with chorizos, mussels, prawns, green peas and cooked in a mini paellera.
The chorizos I had come across before had been red, whether they were the firm, cured kind from Spain rust-tinted with paprika or the floppy fresh Mexican kind flavoured and coloured with ancho chilies.
Like most Mexican chorizos, this green chorizo is a fresh sausage that's meant to be cooked before eating.
Ivan San Martin of the Miami-based Embutidos Palacios USA, Inc., (305-758-1089, also points out that his company's chorizos "use only the best parts of the pig" and contain no artificial ingredients, including nitrates and nitrites, though some Spanish producers of chorizo do use them.
If you still have some chorizo sausages left over from the holidays, here's one way to cook and serve them: Use them as stuffing for sandwiches.
My favored chorizo makers, Myleen and Coleen Huenefeld of Calidad Espanola, have come up with something for the holidays, the Casero.