Cuban Picadillo

Servings: 4
Prep Time: 25 minutes

1 lb. 90% lean ground pork

2 tsp. 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)

Cooking:

1. Heat olive oil over medium heat in a large skillet; add onion and sauté for about 5 minutes.

2. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.

3. Add potatoes, salsa and corn; stir and cook 10-15 minutes or until heated through. Fold in cilantro and sprinkle with cheese. Serve immediately.

Courtesy of the National Pork Board, Des Moines, Iowa.