3 syllables: Cho, ri, zo. Stress on ri.
chaw-REE-zoh
/tʃɔˈɹiːzoʊ/
Chorizo is pronounced chaw-REE-zoh (/tʃɔˈɹiːzoʊ/). It has three syllables (Cho-ri-zo), with the stress on "ri". Chorizo is a seasoned pork sausage of Spanish origin, commonly used in Latin American and Spanish cuisine. The word refers to the sausage itself and can describe both fresh and cured varieties. In conversation, it’s often treated as a mass noun or plural when referring to multiple sausages, and it’s frequently featured in recipes and menus with regional spellings and pronunciations.
nounChorizo is a seasoned pork sausage of Spanish origin, commonly used in Latin American and Spanish cuisine. The word refers to the sausage itself and can describe both fresh and cured varieties. In conversation, it’s often treated as a mass noun or plural when referring to multiple sausages, and it’s frequently featured in recipes and menus with regional spellings and pronunciations.
"I added some chorizo to the skillet and sautéed it with peppers."
"We bought spicy chorizo links for the paella tonight."
"In Spain, you’ll find chorizo as a cured sausage sliced thin for tapas."
Say /tʃɔˈriːzoʊ/ in General American practice when adopting the Spanish form, stressing the second syllable. Start with the ch as in cheap, then the open-mid back rounded vowel in /ɔ/, followed by /ˈriː/ with a long E, and end with /zoʊ/ where the Z is voiced as in zoo and the final /oʊ/ is a tense diphthong. If you’re adapting to UK or AU variants, you may encounter /tʃɒˈriːθoʊ/ or /tʃɒˈriːzəʊ/ respectively, but most English speakers will approximate the Spanish form.”,
Common errors include shortening the second syllable to a quick /riːz/ without the /oʊ/ ending, and mispronouncing the initial ch as /tʃ/ in aggressive or slowed speech. Another frequent issue is giving the final vowel an unstressed schwa. Correction: keep the final /oʊ/ or /oʊ/ as a clear diphthong, and maintain the second syllable’s long /iː/ sound with primary stress on /riː/ in /təˈriːzoʊ/.”,
In US, you’ll likely hear /tʃɔˈriːzoʊ/ with a rhotic American r and a clear /oʊ/ ending. In UK, some speakers favor /tʃɒˈriːθoʊ/ or /tʃɒˈriːzəʊ/, reflecting a voiceless or lenited intervocalic th-sound and a non-rhotic r with a final /oʊ/ or /əʊ/. In AU, expect /tʃɒˈriːzəʊ/ or /tʃɒˈriːzoʊ/, with more vowel reduction and a helicoidal r being less pronounced. So, the core is the /tʃ/ onset and the stressed /riː/ syllable, but ending vowel quality and the r-coloring vary by region.”,
The difficulty comes from the stress pattern and the final vowel, along with the voiced z in English that often becomes /s/ or /z/ depending on region. The combination /riː/ plus /zoʊ/ or /zoʊ/ requires precise mouth positioning for a long E vowel and the lips rounding for the final /oʊ/. Also, some speakers misplace the syllable boundary or soften the ch to /tʃ/ in fast speech. Practice by isolating /riː/ and /zoʊ/ separately, then fuse them at a comfortable tempo.
The unique feature is how the final syllable determines the vowel length and rounding, often tripping learners who expect a plain /zo/ instead of a true /zoʊ/ or /zəʊ/. In many dialects, the z can be pronounced as /s/ or /z/ depending on voice and adjacent consonants; maintain voicing in the final /zoʊ/ and keep the stress on the /riː/ syllable. Also, ensure the initial /tʃ/ is a true palato-alveolar affricate, not a simple /t/ + /ʃ/ blend.
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Chorizo comes from the Spanish word chorizo, derived from choro or chorar, tied to its role as a sausage made by stuffing ground pork into casings and seasoned with paprika, chili powder, and garlic. The root is linked to the Latin words caro (flesh) and farcire (to stuff), reflecting the meat-stuffing process. The term appears in early Spanish culinary texts in the 15th–16th centuries, often in regional dialects, with modifications in other languages as cuisines adopted the product. In Latin American Spanish, chorizo broadened to include various regional sausage varieties, from semi-dry to fresh, and from mild to very spicy. In English, the loanword entered culinary contexts through trade and immigration, retaining its distinctive paprika-forward aroma. Over time, many regional names emerged, such as chouriço in Portugal and chorizo in Spain and Latin America, while “chouriço” sometimes denotes a drier cured sausage in Portuguese, showing semantic drift even within Iberian languages. The global spread of chorizo—through cuisines, recipes, and markets—has solidified its identity as a paprika-tinged pork sausage, with variations in fat content, seasoning, and curing methods shaping its pronunciation and spelling in different regions.
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Words that rhyme with "Chorizo"
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