I nabbed this recipe from my friend Heidi H’s recipe collection one day because it looked intriguing. What a keeper! Lots of flavor and in the time it takes you to cook the rice, the dish will be done. Once you have some nice browning, you can stir and cook the pork until all pieces are cooked through and no longer pink. Drain off any fat in excess of a tablespoon. Sprinkle with chopped almonds and cilantro to serve. Serve with hot cooked rice. Cuban picadillo from Serious Eats Turkey Picadillo from Skinny Taste
