Cuban Picadillo

Cook Time: 25 minutes
Cut: Ground Pork
Meal Type: Passport to Pork
Servings: 4


  • 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


  • Heat olive oil over medium heat in a large skillet; add onion and sauté for about 5 minutes.
  • Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.
  • Add potatoes, salsa and corn; stir and cook 10-15 minutes or until heated through. Fold in cilantro and sprinkle with cheese. Serve immediately.


Recipe courtesy of
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