Into a crock pot put one 28 oz. container of frozen hot red chili. I prefer the liquid, frozen puree to dried powder. Add to this about 2 pounds of cubed pork roast, 1 pound of uncooked posole, 1 tsp garlic powder, 1/2 tsp ground fresh cumin, 2tsp ground fresh corriander, 1/2 tsp fresh ground black pepper and enough water to fill a 3/4-1 gallon crock pot. Bring to a simmer. Once the meat is cooked enough to kill any germs (about 30-45 minutes) add chicken bullion until the soup is sufficiently salty. For me, this is usually enough bullion to make at least 1/2 gallon of broth.
Let this simmer in the crock until the posole pops. Usually about 6 hours. Monitor the crock to make sure it does not boil dry.
When the posole pops, there should be some room in the crock from liquid that boiled away. Add one 16-oz can of diced tomatoes and 1 tsp oregano. Simmer another 10-15 minutes, and it is ready to serve.
This is not a fancy recipe (using garlic powder and bullion, not fresh garlic and stock), but it is relatively easy to make, and very popular.