Tex-Mex Pork and Mushroom Skillet

Recipe courtesy of the Mushroom Council and mushroominfo.com


Yield: 4


1 package (1.25 ounces) taco seasoning mix
1-1/2 pounds (1/2-inch thick) boneless pork chops, cut in 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 can (28 ounces) crushed tomatoes in puree
1 can (4.5 ounces) chopped green chilies
1/2 teaspoon sugar
Steamed rice


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 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 the remaining mixture for use in Pork and Mushroom Chili (recipe follows).

Pork and Mushroom Chili

Serves: 4

1 can (about 16 ounces) kidney beans, rinsed and drained
1 cup prepared salsa
1/2 cup corn kernels
Reserved Pork and Mushroom Skillet mixture

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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