Recipe by throwrox
"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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green bell pepper, chopped
green onions, chopped
jalapeno pepper, chopped
4 large cloves
2 1/2 pounds
boneless country-style pork ribs, cut into 3/4-inch pieces
1 1/2 cups
fresh sweet cherries, pitted and cut into quarters
chopped fresh cilantro
salt and pepper to taste
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!
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.
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
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Jalapeno Mexican Pork
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 189
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