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1
Preheat oven to 350F.
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2
Combine caribe, water, salt garlic, oregano, and cumin in a food processor or blender and process until well blended.
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3
Pour a little of the chile puree into a 9 x 13-inch baking pan, and then add a layer of pork chops.
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4
Add more puree, the remaining chops, and then remaining puree.
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5
Cover and bake for 30 minutes.
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6
Uncover and bake 30 minutes longer, or until sauce is thickened and meat is fork-tender.
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7
Meanwhile, prepare cornbread.
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8
First, generously butter a 9-inch ring mold.
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9
Line bottom only of mold with waxed paper.
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10
Butter paper.
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11
In a large bowl, stir together cornmeal, baking powder, and salt.
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12
In another bowl, beat eggs, and then beat in melted butter and sour cream.
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13
Combine egg mixture with dry ingredients and stir just until blended.
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14
Gently fold in corn.
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15
Pour 1/3 of batter into prepared ring mold, and then alternate slices of Jack and Cheddar cheese on top of batter.
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16
Pour on remaining 2/3 of batter and bake about 45 minutes, or until bread is golden brown on top and a wooden pick inserted in center (not down through cheese) comes out clean.
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17
Cool in mold on a cooling rack for 10 minutes.
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18
When pork is tender, remove from oven.
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19
Remove and discard bones from chops and cut meat into 1/2-inch-thick strips.
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20
Return meat strips to sauce in a baking pan.
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21
To serve, gently run a dull knife around edges of cooked cornbread, and then invert onto a platter.
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22
Lift off mold and peel off paper.
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23
Spoon 2/3 of pork mixture into center of ring, and the spoon remaining 1/3 around ring.
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24
Garnish pork mixture with chopped onion.
