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 Weekend Classes-

February 10-12, 2017 

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

 For more information and to sign up, click on the specific dates you are interested in.

Day classes

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .

A very special Baking 2 Day full participation class is set for February 23-24, 2016.  . To register, just click here.

NEW HOLIDAY BAKING CLASS, DECEMBER 15, 2016 Register NOW

NEWS, NEWS, NEWS

Pre-order my next 2 cookbooks from any of the 3 sources and really help our rating!

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.

Amazon

Barnes and Noble

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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"  was published November 22, 2016.

ORDER NOW:

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Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 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

 
 

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.

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


NOW ON KINDLE FIRE
for $2.99

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Click here to see
a preview of the book
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Gildan Bowl Green chile Challenge Winning Recipe

This recipe won the first annual Gildan Bowl Green Chile Challenge recipe contest to benefit a local high school, Sandia High School in Albuquerque, NM. I helped Gildan’s publicity group organize the judging and recipe contest. This was Gildan’s first sponsorship of the bowl game conducted in Albuquerque, NM on December 17, 2011.

Yield: 6 to 8 servings

3 Tablespoons olive oil

3 pounds pork shoulder or butt, cut into 1/2 inch cubes, excess fat removed

2 ½ teaspoons salt

Few grinds of black pepper

1, 28 ounce or 2, 14.5 ounce cans diced tomatoes (or, whole tomates, diced)

3 medium sized russet potatoes, peeled and chopped

1 pound parched, peeled green chile, chopped

2 cloves fresh garlic, minced

Vegetable broth or vegetable boullion or base, 2 cups or more to create stew-like consistency

1 teaspoon onion powder

2 ½ teaspoons salt

Few grinds fresh black pepper, to taste

1. Heat olive oil until hot over medium high heat in a 5 quart Dutch oven or stock pot. Mix pork pieces with salt and pepper, then add to hot oil in pot and evenly distribute across bottom of pan. Allow to brown without stirring. Then turn pieces of pork and add tomatoes and cover and cook for about 30 minutes.

1. Add green chile, garlic, 2 cups of broth, onion powder, salt and pepper and stir to combine. Cover and simmer for at least 30 minutes. If thick, add more vegetable broth, and if thin, cook the potatoes with the lid off. Add potatoes and cook for about 15 to 20 minutes or until the potatoes are tender. Taste and adjust seasonings.

2. Add green chile, garlic, 2 cups of broth, onion powder, salt and pepper and stir to combine. Cover and simmer for at least 30 minutes. If thick, add more vegetable broth, and if thin, cook the potatoes with the lid off. Add potatoes and cook for about 15 to 20 minutes or until the potatoes are tender. Taste and adjust seasonings.

Recipe reprinted with permission from Jane Butel's Chili Madness, 2nd edition. 

 
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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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