By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
443 cal · 15 min
Chorizo Stir Fry
Recipe GLPRec7259703c5c6f
A quick and flavorful one-pan meal featuring seasoned chorizo combined with fresh vegetables. Broccoli florets, bell peppers, mushrooms, and onions are sautéed together in lard until tender and lightly caramelized. Perfect for a weeknight dinner that comes together in about 15 minutes.
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Ingredients
2 tablespoons lard
1 medium onion, sliced into half rings
1 pound chorizo, loose or casings removed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup sliced baby mushrooms
1 head broccoli, cut into florets
Sea salt, to taste
Black pepper, to taste
Directions
Heat the lard in a large skillet over medium heat until it begins to shimmer, about 1 minute.
Add the sliced onions to the hot skillet and sauté, stirring occasionally, until they become translucent and slightly softened, approximately 3 minutes.
Increase the heat to medium-high and add the chorizo to the skillet, breaking it apart with a wooden spoon as it cooks. Cook until the chorizo is browned and cooked through, about 3 to 4 minutes.
Stir in the diced red and yellow bell peppers and the sliced mushrooms. Season with sea salt and black pepper to taste. Sauté for 3 minutes, stirring occasionally, until the peppers begin to soften.
Add the broccoli florets to the skillet and continue cooking, stirring frequently, for 3 to 5 minutes until the broccoli is tender-crisp. Adjust seasonings if needed.
Transfer the chorizo stir fry to a serving platter or individual bowls and serve immediately.
Comments
This is a weeknight workhorse that checks most boxes for a Charlotte cook. Chorizo, onions, peppers, mushrooms, and broccoli are stocked at every major chain—Harris Teeter, Food Lion, Kroger, Walmart, and ALDI all carry them without friction. Cost runs roughly $3 to $4 per serving depending on chorizo quality, which is reasonable for a protein-forward skillet. The stated 15 minutes is honest if you buy pre-cut vegetables; whole peppers and broccoli add 3–4 minutes of knife work. It reheats fine, family-friendly, and lard (a Southern staple) is inexpensive and renders well, though neutral oil works just as well if you don't stock it. The only soft spot is the complete absence of green vegetables or starches, so you'll need rice or bread on the side to round it out for a full meal.
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