Tex-Mex Pork and Mushroom Skillet

This Tex-Mex Pork and Mushroom Skillet serves double-duty. Make delicious chili with the leftovers!

Yield: 4 servings

Ingredients

• 1 (1.25 ounce) envelope taco seasoning mix
• 1 1/2 pounds (1/2 inch thick) boneless pork chops, cut into 1 inch cubes or 3/4 pounds tenderloin
• 2 tablespoons vegetable oil, divided
• 1 pound white button mushrooms, thickly sliced (about 6 cups)
• 1 1/2 cups chopped onions
• 1 (28 ounce) can crushed tomatoes in puree
• 1 (4.5 ounce) can chopped green chiles
• 1/2 teaspoon granulated sugar
• Steamed rice

Instructions

1. Remove 1 tablespoon taco seasoning; set aside. Place remaining seasoning in a 1 quart resealable plastic bag. Add several pieces of pork; seal bag and shake until well coated; remove and set aside. Repeat with remaining pork.
2. In a large skillet, heat oil over medium high heat. Add half of the pork; cook, turning frequently, until browned, about 4 minutes.
3. Remove and repeat with remaining pork. Add mushrooms and onions; cook, stirring frequently, until mushrooms and onions are tender, about 5 minutes.
4. Stir in tomatoes, green chiles, sugar and reserved 1 tablespoon taco seasoning mix; bring to a boil.
5. Return pork to skillet. Reduce heat and simmer, uncovered, until pork is just tender, about 10 minutes, stirring occasionally.
6. Serve half of the mixture over steamed rice.
7. Reserve the remaining mixture for use in Pork and Mushroom Chili.

Attribution

Recipe and photo used with permission from: The Mushroom Council