Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, chopped

  3. 1 large green bell pepper, chopped

  4. 1 bunch green onions, chopped

  5. 1 jalapeno pepper, chopped

  6. 4 large cloves garlic, minced

  7. 2 1/2 pounds boneless country-style pork ribs, cut into 3/4-inch pieces

  8. 1 1/2 cups fresh sweet cherries, pitted and cut into quarters

  9. 2 tablespoons chopped fresh cilantro

  10. 1 lime, juiced

  11. 1 teaspoon chili powder

  12. 1/2 teaspoon cumin

  13. 1/4 teaspoon onion powder

  14. 3 tablespoons honey salt and pepper to taste

Instructions Jump to Ingredients ↑

  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. 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. 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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