CUBAN HASH

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

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 8-10 minutes or until heated through.

Fold in cilantro and sprinkle with cheese. Serve immediately.

Serve with a mixed greens salad tossed with a lime vinaigrette and queso fresco.

Servings: 4
Source: National Pork Board