Preheat oven to 350. Combine caribe, water, salt, garlic, oregano and cumin in food processor; process until well blended. Pour a little of chile puree into a 9x13-inch or other large baking pan, then add a layer of pork chops. Add more puree, then remainin chops then remainer of puree. Cover and bake 30 minutes; uncover and bake 30 minutes more until sauce is thickened and meat is tender. Meanwhile, prepare cornbread: First, generously butter a 9-inch ring mold; line bottom of mold only with waxed paper. Butter paper. In a large bowl, stir together cornmeal, baking powder and salt. In another bowl, beat eggs to blend, then beat in 2/3 cups melted butter and 1 cup sour cream. Combine egg mixture with dry ingredients and stir just until blended. Gently fold in corn. Pour 1/3 of batter into prepared ring mold, then alternate slices of Jack & Cheddar cheese on top of batter. Pour remaining 2/3 of batter and bake about 45 minutes until bread is golden brown on top and a wooden toothpick inserted in center (not down through cheese) comes out clean. Cool in mold on a cooling rack 10 minutes. When pork is tender, remove from oven. Remove & discard bones from chops and cut meat into 1/2-inch thick strips. Return meat strips to sauce in baking pan. To serve, gently run a dull knife around edges of partially cooled cornbread; then invert onto a platter. Lift off mold and peel off paper. Spoon 2/3 of pork mixture into center of ring; spoon remaining 1/3 around ring. Garnish pork mixture with chopped onion and 1/2 cup sour cream. Serve hot. Makes about 6 to 8 servings.

From the <Hotter Than Hell!>, by Jane Butel, Isbn 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's Mm Recipe Archive,