Cherry Jalapeno Mexican Pork Recipe - Allrecipes.com
  • READY IN ABOUT 1½ hrs

Cherry Jalapeno Mexican Pork

Read Reviews (5)

"A sweet and tangy sauce simmers with pork for over an hour. Jalapeno added at the end helps add a little kick. Serve alone or over rice or noodles." —  

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Original recipe makes 8 servings Change Servings
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Directions

  1. Heat the olive oil in a large saucepan with a lid over medium heat, and cook and stir the onion, green bell pepper, green onions, jalapeno pepper, and garlic until softened, about 10 minutes.
  2. Stir in the pork, cherries, cilantro, lime juice, chili powder, cumin, and onion powder, and mix well. Bring the mixture to a boil, cover, reduce the heat to a simmer, and cook until the pork is cooked through and no longer pink, and the vegetables and cherries have given up their juices, about 30 minutes.
  3. Remove the lid, stir in the honey, and sprinkle with salt and pepper to taste. Simmer uncovered until the sauce reduces and the pork is tender, about 30 more minutes. The sauce won't be extremely thick.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins

Footnotes

  • Editor's Note
  • For less heat, remove the seeds and membrane from the jalapeno pepper before chopping.
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Reviews More Reviews

Jul 09, 2009

Yum! I really like this recipe, it's a great way to use fresh cherries, the sauce is spicy and sweet, very good. I served it over hot cooked white rice. Thanks!

— 
Jul 24, 2009

This felt like a gourmet meal! I agree it could have used more jalapenos. But it certainly was tasty served with Spanish rice. I'll certainly make this again.

— 

6 Ratings

Jul 06, 2010

I am always searching for creative ways to use the abundance of cherries I harvest from my two large trees every year and this one was a hit with the family. I did make some slight changes to it though. I replace the pork with boneless, skinless chicken thighs and added an extra jalapeno for heat. Then I added a two more tablespoons of honey to up the sweetness to balance. Finally, I found the sauce simply too runny so I thickened it at the end of cooking with 2 tablespoons of cornstarch mixed with water. Served over hot cooked rice, even my three young picky boys gobbled it up. I will definitely make this recipe again

— 
Jul 17, 2009

This was just ok for us. There was nothing wrong with it, but it didn't wow us at all. It definitely could have used a few more jalapenos.

— 
Jul 16, 2009

This was very easy and tasty, I'm not a huge fan of cumin so therefore the flavor was not my favorite but that's just personal taste. The recipe is very good

— 

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Nutrition

  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 117 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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