Easy Crockpot Pozole

1 head garlic
2 cups water
3 cups chicken broth
2-3 lb pork picnik or roast /boneless C/Style ribs (cut up into small squares
1 8oz can of crushed tomatoes (with peppers like rotel if you want spicy)
1 teaspoon dried oregano (preferably Mexican) crushed
2 chili ancho pods (dried)
1/3 cup chili powder
1/4 c paprika
1 chopped Jalapeno or serano (optional)
1 tsp cumin powder
1 cup boiling-hot water
1/4 large white onion diced
1 teaspoons salt
1 30-ounce can white hominy

Mexican Origins Cast-Aluminum Calderos (Google Affiliate Ad)

Bring to boil in a small saucepan 1 cup of water place the chili ancho(that has been rinsed and cleaned of all its seeds) and simmer until soft then let cool an pour into blender with the garlic cloves and add 1/2 onion to make a pasty soup .
Place pork into the crockpot add salt ad pepper chicken broth, and the ancho paste ,crushed tomatoes . Sprinkle the chili and paprika , cumin , oregano,pepper and 1/4 tsp salt. Cover with chicken broth add water stir till well blended  . Cover and cook in crock pot on low for 6 hours / drain hominy after a couple of hours of cooking add the hominy
*serve with lime ,shredded cabbage ,cilantro and peppers and chopped onion add salt to taste