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Happy New Year!

It’s hard to believe it’s a new year already. Not only are we coming into 2020 with a great attitude, but we’re also coming into the new year with new shops and employees.

Last month, we acquired Alamo Body & Paint. They have 3 shops: Schertz, Boerne, and Kerrville. We can’t wait to get to know them and the communities they serve. Let’s give a warm welcome to our new ProCare family members

And since it’s the new year, let’s come up with some smart resolutions together.

1. More tacos
2. More happy customers
3. More positive reviews
4. Queso

In the Front Seat: What should you buy for your first vehicle?

Take AMM’s In the Front Seat quiz: What should you buy for your first vehicle?

A variety of factors go into deciding what car to buy - take this quiz to help you decide which type is right for you. Or, if you already have a car, see if it matches your personality!

Share what you get on social! Use #mytypeofcar.

Take the quiz

A bowl of pozole verde with limes and avocado

Pozole Verde

A Texas twist on a Mexican favorite. Warm up with a bowl of this comfort food on a chilly evening. 
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins


  • 7 cups chicken stock or broth
  • 2 cups water
  • 4 chicken breast halves on the bone with skin
  • 1 pound tomatillos, husked and halved
  • 1 small onion, quartered
  • 2 poblano chiles, cored and quartered
  • 2 jalapenos, seeded and quartered
  • 4 large garlic cloves, smashed
  • 1/2 cup chopped cilantro
  • 1 tbsp oregano leaves
  • Salt and fresh ground black pepper
  • 1 tbsp vegetable oil
  • 3 15oz cans hominy, drained

Serving accompaniments

  • Finely shredded iceberg lettuce
  • Sliced radishes
  • Chopped onion
  • Diced avocado
  • Sour cream
  • Tortilla chips
  • Lime wedges


  • In a large, enameled cast-iron dish, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. 
  • Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.
  • In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side.
  • With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.
  • In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.
  • Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through.
  • Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.


Alamo Borgfield

  • Dillon Britton, Service Advisor, 2 Years
  • Anastasia Barbosa, Office Manager, One Year

Alamo Kerrville

  • Victor Hernandez, Body Tech, One Year
  • Robert Klingemann, Mechanic, 15 Years

AMM Anderson Mill

  • Manuel Figueroa, Service Advisor, 2 Years
  • Brian Williams, Porter, One Year

AMM Buda

  • Dominique Loyola, Prepper, 2 Years

AMM Burnet

  • Joshua Smart, Service Advisor, One Year

AMM Congress

  • Anthony Diaz, Service Advisor, 19 Years
  • Jonathan Alvarez-Hernandez, Paint Tech, One Year
  • Salvador Ortiz, Prepper, One Year
  • Gabriel Rebollar, Prepper, One Year
  • Thomas Ring, Body Tech, One Year
  • Roy Garza Jr., Service Advisor, One Year

AMM Dripping Springs

  • Jaime Bartolo, Paint Tech, 16 Years
  • Dylan Wilcox, Service Advisor, 5 Years
  • Eric Sepeda, Parts Specialist, 5 Years

AMM Ed Bluestein

  • Roberto Estevez-Baez, Porter, 3 Years
  • Christopher Williams, Body Tech, One Year

AMM Leander

  • Joseph Azevedo, Parts Specialist, 3 Years
  • Cristina Yzquierdo, Office Manager, 3 Years

AMM Manchaca 2

  • Jeffrey Ochoa, General Manager, 22 Years

AMM San Marcos

  • Clinton Craven, Service Advisor, One Year

AMM Schertz

  • Travis Sparks, Body Tech, 3 Years
  • Ricci Curtis Jr, Body Tech, 3 Years

AMM San Antonio West

  • Valerie Paz, Office Manager, 2 Years

1488 ProCare

  • Miguel Cardenas, Service Advisor, 2 Years

ProCare Bandera

  • Michael Arevalos, General Manager, One Year

ProCare SE Military

  • Craig Cardona, Paint Tech, 3 Years

ProCare Victoria

  • Kristina Gonzalez, Parts Manager, One Year

Fogle Cypress

  • Luis Martinez, Body Tech, 12 Years
  • Alejandro Castillo Jr., Paint Tech, 3 Years

Fogle Franz

  • Francisco Corona, Parts Manager, One Year

Fogle League City

  • Michael Olivo, General Manager, 3 Years
  • Juree Shivers, Porter, One Year


  • Carlos Alvidrez, Maintenance, 4 Years
  • Kirstin Rajala, CFO, 3 Years
  • Kayci Dennis, Administrative Assistant, 3 Years
  • Desirae Acosta, Office Manager, 2 Years

See previous newsletters here.

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