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 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel



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.

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

for $2.99

Click here to buy now


Click here to see
a preview of the book




Clam and Green Chile Chili

Clams are definitely innovative in chili! However, I have always loved New England style clam chowder and thought, why not marry the flavors—using the milder green chile flavor with the spiciness of chorizo to pep it up. It works, and I hope you enjoy it too.

Yield: 4 to 6 servings

8 ounces Mexican chorizo
1 cup chopped onion (1 large onion)
2 large unpeeled russet potatoes, diced
3 large green chiles, parched, peeled and chopped—can be 1, 4 ounce can or ½ cup frozen green chile
2 fresh jalapenos, minced
3 fresh garlic cloves, minced
2 teaspoons cumin, divided
1, 15 ounce can whole kernel corn
2 cups chicken stock
2, 6 ounce cans chopped clams
6 corn tortillas, cut into very thin strips
Pequin chile, to taste, optional

1. Remove casing from chorizo and coarsely chop. Place in unheated large 5 quart pot and sauté over medium heat until the chorizo melts and cooks—about five minutes. With a spoon, remove most of fat.

2. In remaining fat, sauté the onion until clear. Add the potato, chiles, garlic, 1 teaspoon cumin, corn and chicken stock. Simmer until the potato is done, about 20 minutes. Add clams and remaining cumin. Taste and adjust flavors, adding salt if desired.

3. In the meantime while the chili is simmering, preheat an oven to 425 F. Place finely cut tortilla strips on baking sheet and place in oven until crisp—about 8 to 10 minutes. When tortilla strips are first baking, squiggle with a large fork to make them curl.

4. To serve, ladle soup into individual bowls, then sprinkle with pequin if desired. Or pass the pequin for those who like it spicier.

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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 • Site Map My Account


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