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Source: America's Favorite Food Associations

Tex-Mex Pork & Mushroom Skillet
A Tex-Mex pork with mushrooms made Mexican style.
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Serves: 4
Prep Time: 25 minutes
Cook Time: 10 minutes
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1 package (1.25 ounces) taco seasoning mix
1 1/2 pounds boneless pork chops, quartered
1 pound fresh white mushrooms, thickly sliced
1 1/2 cups onions, chopped
2 tablespoons Crisco® Vegetable Oil, divided
1 can (28 ounces) crushed tomatoes in puree
1 can (4.5 ounces) green chilies, chopped
1/2 teaspoon sugar
4 servings rice, steamed




Remove 1 tablespoon taco seasoning; set aside. Place remaining seasoning in a 1 quart resealable plastic bag. Add serveral 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 chilies, 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 remaining mixture for use in Pork and Mushroom Chili. PORK & MUSHROOM CHILI Reserved Pork & Mushroom Skillet mixture 1 can (16 oz) kidney beans, rinsed and drained 1 cup prepared salsa 1/2 cup corn kernels Remove pork from the reserved Pork and Mushroom Skillet mixture and cut into small pieces. In a skillet, combine the pork with the mushroom mixture. Stir in kidney beans, salsa and corn. simmer, covered until hot, about 10 minutes. If desired, serve over pasta and top with shredded Cheddar cheese.




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