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 ...

The key ingredient in pozole is hominy, or dried nixtamalized corn. Nixtamilization is an ancient Mesoamerican practice of soaking and cooking dried corn kernels in an alkaline solution (lye or lime), ...

I fell in love with pozole years ago in Mexico City. Though the city has many other merits, including a staggeringly diverse and fascinating food culture, it’s truly my craving for pozole that‘s ...

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 ...

Among world's cuisines, Mexico's has an interesting trichotomy. There are traditional Mexican dishes steeped in indigenous traditions, ingredients, and culture. Then, there are dishes that have ...