Heat oil in a large heavy saucepan over medium heat.
Lightly season the pork with salt and black pepper; add to the hot oil and cook on all sides until lightly browned; remove to a bowl.
Add in onion and garlic and saute for about 3-4 minutes.
Return the meat back to the pot, then add in rice, cream of chicken soup, jalapeno pepper, black beans, green chilies, salsa, water or broth and cumin; mix to combine well, then simmer uncovered over medium heat for about 20-25 minutes.
Transfer to a casserole dish and top with about 1-1/2 cup cheddar cheese.