Recipe provided courtesy of National Pork Board.
1 pound 90% lean ground pork
2 teaspoons olive oil
1 cup chopped white onion
2 cups cooked new potatoes, cut into 1/4-inch cubes
1 1/4 cups tomatillo (green) salsa
1 cup frozen corn, thawed
1/4 cup of cilantro
1/4 cup queso fresco cheese, crumbled
- Preheat 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 8 to 10 minutes or until heated through.
- Fold in cilantro and sprinkle with cheese. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 360; Total Fat: 15g; Saturated Fat: 6g; Cholesterol: 80mg; Total Carbs: 27g; Fiber: 3g; Protein: 28g; Sodium: 810mg.
Recipe and photograph provided courtesy of National Pork Board.