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Place onion in a 4- to 5-quart slow cooker. Top with pork chops. Top chops with sweet peppers. In a large bowl stir together the tomatoes, hominy, poblano pepper, chili powder, cocoa powder, oregano, and salt. Pour over pork chop mixture in cooker.
Cover and cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/2 hours.
Using a slotted spoon and tongs, transfer meat and vegetables to a serving plater. Serve meat and vegetables over hot cooked rice. Spoon 1/4 cup of the juices over each serving and sprinkle with cilantro.