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July 15-17,2016

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October 14-16, 2016

November 11-13, 2016

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August 22-26, 2016

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Sizzling Half Price Sale on ALL 2016 weekends and week long classes Memorial Day weekend until midnight May 30,2016.  Love to cook with YOU! 

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POSOLE

Posole

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ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition
$12.95


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for $2.99

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Corn and Bacon Chowder-Chili

The smoky flavor of bacon adds character to almost any chili, soup, or stew, and here, paired with corn and potatoes, it makes this chili extra-special. For a veggie version, simply skip the bacon, use 3 Tablespoons olive or vegetable oil to sauté the vegetables, and add a drop or two of liquid smoke.

Yield: serves 2 to 4

6 slices bacon, cut crosswise into ½ inch wide pieces
2 cups chopped onions
3 cups diced unpeeled russet potatoes (2 to 3 potatoes)
4 fresh green chiles, parched, peeled, stemmed, and chopped, or 1 can (4 ounces) chopped green chiles
4 fresh red chiles, parched, peeled, stemmed, and chopped (see Note)
2 cups fresh, frozen, or canned corn (if fresh, cut from 1 large ear of corn)
2 cups chicken broth
2 cups whole milk
½ cup heavy (whipping) cream or evaporated skim milk
1 ½ teaspoons ground cumin
1 teaspoon salt, or to taste
Hot pepper sauce (optional)
1 teaspoon crushed caribe chile

1. Place the bacon in a large saucepan or pot over medium to medium-low heat, and cook until it is crisp, 3 to 5 minutes. Transfer the bacon to a paper-towel-lined plate and set it aside.

2. Drain most of the bacon drippings from the saucepan, leaving just a thin layer on the bottom. Add the onions and potatoes and cook, stirring, until the onions are translucent and the potatoes are slightly browned around the edges, 5 to 7 minutes.

3. Add the green and red chiles, corn, broth, milk, and cream and stir well. Add the cumin and salt, cover the pan, and simmer until the potatoes are tender, about 10 minutes.

4. Stir in the bacon. Taste the chili and adjust the seasonings as needed, adding hot pepper sauce to taste (you can also pass it at the table, if you prefer). Serve sprinkled with the caribe chile.

Note: If you can’t find fresh red chiles, chop 1 jar (4 ounces) drained pimiento strips and add several drops hot pepper sauce to taste.

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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