Sort and rinse beans, put in a large bowl, and add enough water to cover by at least 3 in. Soak overnight.
Drain beans and put in a 5- to 6-qt. slow-cooker along with ham hock. Add ale and chicken broth. Beans should be just covered with liquid; add water if needed. Set cooker to low.
Toast chile powder and cumin in a large nonstick frying pan over medium heat until fragrant, about 30 seconds. Scrape spices into slow-cooker and cover.
Cook bacon in same pan until crisp, then drain on paper towels. Drain all but 1 tbsp. drippings from pan. Add onion and jalapeño and cook until onion is lightly browned. Add garlic and cook until fragrant, a few seconds. Crumble bacon and oregano into onion mixture, stir, and add to slow-cooker along with tomatoes. Cover and cook until beans are tender, 6 to 8 hours.
Serve beans in large, deep bowls topped with shredded ham, green onions, and cilantro.