1.Cut the roast into bite-size pieces, removing excess fat. Put the meat, 5 cloves garlic, salt, quartered onion, bay leaves, and beef bouillon in a pot. Cover it with water (8-10 cups) up to 2 inches ...

It finally happened. Sweater season has arrived. Break out the fuzzy socks, crank up the heater and flick on that virtual fireplace. It's time to get toasty. In kitchens across South Texas, that also ...

What is a ‘pambazo’ and what makes La Diabla Pozole y Mezcal’s stand out from the rest? We asked the chef who made it.

Pozole, also known as posole, is a long-simmering Mexican soup made with hominy and meat, such as pork, beef or chicken. Pozole rojo is most often made with pork shoulder, which requires long, slow ...