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Pork and Mushroom Chili

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By Mushroom Council

Posted July 23rd, 2007

FabulousFoods.com Recommends: Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat, by Bruce Aidells, (2004, William Morrow Cookbooks)

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Servings:	4
Author Notes:	This is a really handy recipe in that it uses the leftovers from Tex-Mex Pork & Mushroom Skillet. Double duty recipes, such as this one, can save you tons of time in the kitchen. They also cut down on the boredom typically associated with leftovers. Follow this link for the first recipe you'll need.
Ingredients:	1/2 recipe Tex-Mex Pork & Mushroom Skillet (click here for recipe) 1 can kidney beans, 16 ounces, rinsed and drained 1 cup salsa 1/2 cup corn kernels, either fresh, frozen or canned
Instructions:	Remove pork pieces from the reserved Pork and Mushroom skillet mixture and cut them into small pieces. In a skillet re-combine pork and mushroom mixture. Stir in the kidney beans, salsa and corn. Simmer, covered until hot, about 10 minutes. If desired, serve over pasta and top with shredded cheese.