Elote Chori-Pollo-Chili

"Cheers to wine and chili - two of my favorite things that go surprisingly well together! To me, there is nothing better than a bowl of warm, homemade chili served with a glass of wine. They both give you that warm and cozy feeling. Elote Chori-Pollo-Chili switches things up from traditional chili. It’s a showstopper. This recipe is a delicious fusion of elote street corn flavors and chorizo chicken chili. Loaded with sweet corn and tons of flavor from the Black Box Chardonnay, chorizo and spices. Grab a spoon and and a glass, it’s chili and wine time!"

Prep Time

20 minutes

Cook Time

55 minutes

Paired With

Main Protein



salsa verde 3 cups, 1 lb, to taste, to taste, 2 tsp, 1 lb, 1, 1 tbsp, 2, 4 oz, 1 tsp, 1 tsp, 1, 4 cups, 1 cup, 2 cups, 1 1/2 cups, 1 1/2 cups, 1/4 cup, plus more for topping, 2, for topping, for topping
boneless skinless chicken thighs
black pepper
olive oil
ground chorizo
large yellow onion
garlic, minced
chipotle peppers in adobo, diced
diced green chiles
ground cumin
dried oregano
medium russet potato, cubed
chicken broth
Black Box Chardonnay
pinto beans
corn kernels
cilantro, chopped
Cotija cheese
white cheddar cheese, shredded


Add salsa verde to a large skillet over medium high heat. Season the chicken thighs with salt and pepper and place into the skillet, stirring to coat the chicken. Bring to a boil, then reduce the heat to medium low, cover the skillet and simmer, stirring occasionally, for 25 minutes or until the chicken is cooked through.


Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook for 4 minutes, stirring frequently, until cooked through. Remove the chorizo and leave the drippings in the pot.


Return the pot to medium heat and add the onion. Cook for 5 minutes, until the onion is soft. Add the garlic, chipotle peppers, green chiles, cumin, and oregano. Cook for 1 minute.


Add the potatoes to the pot and cook for 5 minutes. Stir in the broth, Chardonnay, beans and corn. Bring to a boil. Reduce the heat and simmer for 15 minutes or until the potatoes are tender.


Remove the chicken from the salsa verde and cut into bite-size pieces. Add the chicken and chorizo to the pot. Stir in the buttermilk, stirring constantly. Add ¼ cup chopped cilantro and the juice from 2 limes.


To serve, divide between bowls, sprinkle with cilantro and top with cheeses.