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Cuban Picadillo

Susan Tan: "Very easy and yummy. I cooked this recipe in a gi…" Read More
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  • 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)
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    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.
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    Susan Tan 18 days ago
    Very easy and yummy. I cooked this recipe in a giant batch to save in glass containers.
    Betsy Bartlett 2 months ago
    It was really easy and so tasty. I added red pepper flakes for a little heat.
    Nathaniel Klein 2 months ago
    used it as a template, added more and different peppers, made my own salsa, substitued chorizo, and added pico de gallo
    bill b. 3 months ago
    One of my favorite dishes to make.
    Markowski 3 months ago
    Made this for the crew at work and we loved it, need to triple the recipe instead of doubling it.
    Shep 5 months ago
    Great hit with the family!!!
    Tom 5 months ago
    The pork and corn had some great flavor, combined with the salsa and cheese. I didn’t cook the potatoes beforehand so they were still a little firm. Next time I’d do those in a separate pan to soften and brown them up
    Very good! Loved it.
    Jorge Ocana 7 months ago
    this is not cuban recipe. Totally american style
    Cori C 7 months ago
    while this recipe sounds delicious... nothing about this recipe is cuban haha we dont use cilantro ... this very much sounds like a mexican recipe with the addition of cilantro and corn and salsa and queso fresco... lol
    Brenda S. 8 months ago
    great starting point. added coriander, chipolte and avocado. delighted
    Robert Kelly 9 months ago
    It was spicy, but besides that it was rather bland. It also didn't seem very cohesive.
    Sara Sunshine 9 months ago
    amazing...after reading the reviews, i did add 2 clives of garlic in with the inion, and i seasoned the pork with salt, pepper, & cumin. for toppings i used a spoonful of guac, and a sauce i made with okain yogurt, lime zest, lime juice, salt, & pepper...and im also quite certain there was more than 1/4 cup of cheese in there, but I'm born and raised in Wisconsin, so extra cheese is always the name of the game😏
    Rebeccah Lockwood 9 months ago
    first time i made it...yummy!..big hit!..
    Christopher Y. 10 months ago
    Easy to make. Easy to eat. Not heavy. Very satisfying meal.
    peter t. 10 months ago
    Inaccurate. I am Cuban born, my mom and grandmother made this and its my favorite traditional dish. This dish does not use pork it uses lean (85-90 %) beef and the beef is cooked first over a table spoon of olive oil..any excess liquid fat is then drained. Onions are fied sepate and added to the almost cooked beef, potatoes are tomatillos cilantro, corn or queso fresco here this dish is not mexican! At this point add raisins and regular tomato sauce. Serve over white steaming rice ( or which has been cooked with Black Beans and garlic), along with fried plantains.
    Luly a year ago
    I didn't want to include a rating because I haven't made it, but the app forces you to so I used 3 as a middle ground. I can unequivocally state, however, that the title of this recipe is incorrect and misleading (so if someone is looking for Cuban picadillo and they make this recipe they might be greatly disappointed). Don't get me wrong, reading through the ingredients it sounds delicious - but this does not, in any way, shape or form, represent authentic Cuban picadillo. Cubans typically use regular ground beef (not pork) to make picadillo (though I make my version with turkey for health reasons -so I wouldn't call mine authentic either but the spices and method is very true to authentic picadillo), and we do not use queso fresco in authentic Cuban cooking, nor is there corn or any type of tomatillo in our picadillo. The potatoes are optional and some Cubans add raisins (I don't care for them myself). This definitely sounds more like a Mexican version of picadillo. I don't know that the word "authentic" would fit there either because I don't think Mexicans call their meat/beef hash "picadillo"? This isn't meant to offend anyone who loves this recipe I just wanted to straighten it out in the event someone is trying to find a recipe for authentic Cuban picadillo. I hate when I think I am making something based on a title and it turns out completely differently than what I was looking for.
    Teshan F. a year ago
    Potatoes needed more cooking but other than that, it was really really good
    Great blend of flavors and all 4 kids ate it, so we’ll definitely be making this again
    Balaski a year ago
    Amazing!!!!!!!!!!!will make this again
    1 a year ago
    Delicious, very easy to make. The family loved it.
    MartinnitraM . a year ago
    first time and it came out delicious, or wife is lying to make me feel better
    Eve a year ago
    Just made this dish, it's delicious and everyone loved it.
    Crystal S. 2 years ago
    nice, simple and delicious. my toddler loved it.
    Morello 2 years ago
    Excellent great flavor! For the ones saying potatoes were hard and they needed to be cooked longer you might want to read the directions again it calls for the potatoes to be cooked first!
    Niko Z. 2 years ago
    It turned out great although I didn't use ground pork, just sliced pork to tiny pieces and I' ve added a few more spices (basil, sweet red pepper, garlic powder, celery, chilli powder), according to my taste. And I've prepared potatoes separately because tomatoe doesn't cooperate well with potatoe.
    Shepstone 2 years ago
    delicious! will make often
    Patrick S. 2 years ago
    I've not had authentic Cuban Picadillo, but I really enjoyed this version. I did roast the potatoes separately and it turned out great. I will make this again. Ignore Ivis' one star review. I mean why would Ivis even make this if she knew it wasn't authentic?
    Kathryn S. 2 years ago
    Very easy dish to prepare and very tasty. Certainly would make this again.
    Will 2 years ago
    I like this a lot. Very easy to make once the potatoes are cooked through