These “pizzas” made from flatbread are filling, delectable, and best of all, simple to create! Serve them as an appetizer at a party or enjoy them for a light dinner!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large green bell pepper, chopped
- 1 bunch green onions, chopped
- 1 jalapeno pepper, chopped
- 4 large cloves garlic, minced
- 2 ½ pounds boneless country-style pork ribs, cut into 3/4-inch pieces
- 1 ½ cups fresh sweet cherries, pitted and cut into quarters
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon onion powder
- 3 tablespoons honey
- salt and pepper to taste
Instructions
- 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.
- For less heat, remove the seeds and membrane from the jalapeno pepper before chopping.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 68 mg |
| Sugars | 12 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I had high hopes for this recipe and was disappointed. I followed the recipe exactly and end product did not have much flavor, just heat. I wound up adding more honey and the remains of a bottle of taco sauce. That helped but I still was not pleased. Family said they liked it. In my opinion, sauce needs to be thicker. Probably won’t make again.
My BFF made this while I was visiting, and I had to have the recipe. She used red bell pepper, which makes for great flavor and color, and doubled the garlic. It has great flavor…hot, bold and sweet. When I made it, I used her tweaks, and used more honey to even out the heat. I brined the pork overnight so it doesn’t get dry. I can’t wait until cherry season so I can make it 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 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.
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
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.
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!