Tex-Mex Pork and Mushroom Skillet

INGREDIENTS

• 1 package (1.25 ounces) taco seasoning mix
  
• 1-1/2 pounds (1/2-inch thick) boneless pork chops, cut into 1-inch cubes
  
• 2 tablespoons vegetable oil, divided
  
• 1 pound Modern fresh white mushrooms, cleaned, trimmed and thickly sliced
  (about 5 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
  
• 8 cups steamed rice

INSTRUCTIONS

If this generous recipe is too big for your family, you can freeze half for another time. Package the pork mixture and the rice separately to make reheating faster.

Remove 1 tablespoon taco seasoning; set aside. Place remaining seasoning in 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 large skillet, heat oil over medium-high heat. Add half of 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 mixture over steamed rice.

Yield: 8 servings