Tex-Mex Recipes
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
- 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.
- In a large skillet, heat oil over medium high heat. Add half of the pork; cook, turning frequently, until browned, about 4 minutes.
- Remove and repeat with remaining pork. Add mushrooms and onions; cook, stirring frequently, until mushrooms and onions are tender, about 5 minutes.
- Stir in tomatoes, green chiles, sugar and reserved 1 tablespoon taco seasoning mix; bring to a boil.
- Return pork to skillet. Reduce heat and simmer, uncovered, until pork is just tender, about 10 minutes, stirring occasionally.
- Serve half of the mixture over steamed rice.
- Reserve the remaining mixture for use in Pork and Mushroom Chili.
Attribution
Recipe and photo used with permission from:
The Mushroom Council