Cuban Picadillo

 

Ingredients

4 SERVINGS

1 pound 90% lean ground pork

2 teaspoons olive oil

1 cup white onion (chopped)

2 cups new potatoes (cooked, cut into 1/4-inch cubes)

1 1/4 cups tomatillo salsa

1 cup frozen corn (thawed)

1/4 cup cilantro

1/4 cup queso fresco, crumbled

 

Directions

In a large pan, heat the olive oil over medium heat; add the onion and sauté for about 5 minutes.

 

Break the ground pork into crumbles with the back of a spoon and flip regularly until cooked on both sides.

 

Stir in the potatoes, salsa, and corn and simmer for 10-15 minutes, or until cooked through. Fold in the cilantro and top with the cheese. Serve right away.