Sunday, May 22, 2011

Cherries and Pork

Does it really get an better than cherries and pork. I mean pork just cries out for a sweet combination of cherries and honey with a kick of spice from the jalapeno. This didn't quite finish off the cherries I had, but they were at the end of there rope so sadly the rest went to the compost pile. I wish I had started this Cherry Jalapeno Mexican Pork adapted from sooner than 9:30 p.m. for now Alex and I have to wait until almost 11:00 p.m. to eat dinner. I blame the cookies. They were just too good to resist. I will be serving this over rice.

Cherry Jalapeno Mexican Pork

Cherry Jalapeno Mexican Pork


  • 1 tablespoon olive oil

  • 1 onion, diced

  • 1 yellow bell pepper, diced

  • 1 jalapeno pepper, diced

  • 4 large cloves of garlic, minced

  • 1- 1/2 pounds of boneless country-style pork ribs cut into 3/4 inch pieces

  • 1-1/2 cups of cherries pitted and roughly diced

  • 2 tablespoons chopped fresh cilantro

  • 1 lime, juiced

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • 3 tablespoons honey

  • salt and pepper to taste


  • Heat olive oil in a large sauce pan over medium heat

  • Stir in onion, bell pepper, jalapeno pepper and garlic

  • Cook until softened about 10 minutes

  • Stir in pork, cherries, lime juice, chili powder, and cumin.

  • Mix well

  • Bring mixture to a boil, cover, reduce heat, and simmer for about 30 minutes.

  • Remove lid

  • Stir in honey

  • Sprinkle with salt and pepper

  • Simmer uncovered for about 30 minutes

Bon App├ętit


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