Cherry Jalapeno Mexican Pork

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"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."

Ingredients 1 h 20 m {{adjustedServings}} servings 332 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  • Editor's Note
  • For less heat, remove the seeds and membrane from the jalapeno pepper before chopping.
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Reviews 6

  1. 7 Ratings


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