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1
Preheat oven to 425.
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2
In a blender, combine tomatoes one can tomatoes, jalapeno, half an onion, and 2 whole garlic cloves; puree.
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3
Add second can of chopped tomatoes and pulse once just to blend.
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4
Season with salt.
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5
Pour sauce into a 9-by-13-inch baking dish; set aside for later use.
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6
Begin browning chorizo in a large skillet.
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7
Meanwhile, chop bacon into small chucks and then add to chorizo. Cook thoroughly till meat is browned and somewhat crispy.
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8
Place on a plate covered in a couple layers of paper towels to remove as much grease as possible. Place another layer of paper towels on top and gently press down on meat to do the same. Set aside meat for later use.
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9
In a medium mixing bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions (chopped finely), cumin, sugar and 3/4 cup water; season with salt and pepper.
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10
Add meat mixture to mixing bowl and toss to mix all ingredients well.
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11
Stuff poblano with meat and bean mixture; place on top of sauce in baking dish.
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12
Sprinkle poblanos with remaining 3/4 cup cheese; cover baking dish tightly with aluminum foil.
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13
Bake until poblanos are tender, about 45 minutes.
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14
Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
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15
Serve with warm tortillas and fresh sliced avocado.
