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25% OFF All Chile Products until September 24, 2016 plus Free Gift with every order of $25.00 or more.

Pre-order my next 2 cookbooks from any of the 4 sources and you will get an autographed nameplate and really help our rating!

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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"   will be published November 22, 2016.

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Simply Southwest book cover

 

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POSOLE

Posole

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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.

Grilling Gift Box

 

 

This Grilling  Gift Box  is on special for $35.00 until July 13, midnight, 2016.

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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POLLO BORRACHO (DRUNKEN CHICKEN)

This is a popular Sonoran chicken dish that is somewhat reminiscent of picadillo. You can use flat beer, or even frozen beer that’s been left from a keg.

Yield: 6 servings

¼ cup vegetable oil

2 tablespoons butter or margarine

2 2 ½ lb. chickens, cut into serving pieces, or 8 chicken legs with thighs

¼ lb. cooked ham, coarsely chopped

1 cup raisins

2 cups beer

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon ground coriander

2 garlic cloves, minced

¾ teaspoon salt

Freshly ground black pepper

½ cup piñon nuts

½ cup pimiento-stuffed olives, halved

1 tablespoon capers, drained (optional)

1. In a heavy, flameproof casserole dish with a lid, heat oil and butter. Add chicken pieces and sauté until golden. Add ham, raisins, beer, spices, garlic, salt, and pepper.

2. Cover and simmer until the chicken is tender when pierced with a fork, about 1 hour. Add the piñon nuts, olives, and capers and heat through, uncovered, about 5 minutes.

 
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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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