Cook ground pork with onion in large, deep nonstick skillet over medium-high heat, breaking up pork, until pork is done, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in Sauce. Bring to a boil. Reduce heat to low. Stir in raisins and jalapenos. Cook, partially covered, until slightly thickened, about 5 minutes.
Serve, if desired, in tortillas with your favorite taco toppings or with hot cooked rice. Garnish, if desired, with toasted sliced almonds and chopped parsley.
TIP: Use any leftovers to make empanadas: Preheat oven to 425°. Use premade empanada dough. Spoon 2 tablespoons pork mixture into centers. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork. Arrange on baking sheet, then brush with slightly beaten egg. Bake 10 mionutes or until golden. To fry empanadas, heat oil to 350° in a deep medium skillet. Cook empanadas, a few at a time, about 7 minutes or until golden brown, turning once; drain on paper towels.