Prep: 1. Trim fat and membrane from pork and cut into 1-inch cubes. Make: 1. Heat 2 tablespoons oil in a 5 quart pan over medium high heat. 2. Add pork and cook, stirring often, until brown on all sides, about 10 minutes. Transfer to a plate. 3. While pork is cooking, chop/slice/mince: onion, mushrooms, and garlic. 4. Add 2 tablespoons oil, onion, mushrooms and garlic to pan. Cook, stirring often until onion is softened, about 5 minutes. 5. Add enchilada sauce, salsa, and pork to pan and bring to a simmer. 6. Reduce heat to medium-low and cook, stirring occasionally, until pork is no longer pink in center, about 15 minutes.
Tastes best when served over rice or scooped up with warm tortillas!