To make the picadillo, place your pot on the stove top on medium heat and add the canola oil. Start by frying the ground meat, then add the cumin, chicken bouillon cubes, salt and pepper. Shred the meat well and add the onion and garlic. Let it season and finish by adding the chopped tomatoes, potatoes, chilies and broth or water. Cover and let it boil over low heat for 30 minutes until the liquid has reduced and the potatoes are cooked.