Crimini Mushroom & Pork Albondigas Recipe | South Mill Champs

Ingredients

• 1 tablespoon vegetable oil
• 1 ½ pounds whole crimini mushrooms, quartered
• 1 cup white onion, small dice
• ½ cup roasted poblano peppers, small dice
• 1 pound raw pork
• 3 tablespoons Lawry’s Salt-Free Mexican Seasoning
• ½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
• 1 oz. thinly sliced green onion
• 1 ½ cups Panko bread crumbs
• 2 large eggs
• ½ cup white onion, minced
• ½ poblano peppers, minced
• 1 tablespoon Lawry’s Salt-Free Mexican Seasoning
• ½ teaspoon McCormick Culinary Chipotle Pepper
• 2 cups chicken stock, unsalted
• 3 cups tomato sauce, no salt added
• 1 cup crushed tomatoes
• 2 teaspoons Lawry’s Salt-Free Lemon pepper
• 1 teaspoon sugar
• ¼ cup red wine vinegar
• 1 tablespoon fresh cilantro, roughly chopped