Pozole with pork is a classic Mexican dish. Recently I decided to make it for the staff meal. Pork is a hard sell for some of the crew. But I did have some satisfied Mexicano’s on staff who came back for seconds. I used my old pressure cooker for cooking the hominy and the pork. I garnished the posole with radishes, limes, lettuce, crema, and some crisp tostadas. It’s the first time in years that the crew asked for seconds (and then thirds) and even left with “thank you!”