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 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

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


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! 

Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.


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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.

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

for $2.99

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Double Cilantro Roast Pork


This is a grand company dish with a most delightful flavor. Crushed cilantro (coriander) seeds make a crunchy, exotic-tasting coating for the pork; coarsely chopped fresh cilantro leaves blend with honey, caribe chile and lime juice for a marvelous sauce. And, because the roast is so easy to prepare, you’ll have plenty of time free for hosting your party. For an attractive presentation, surround the pork with capelin;drizzle some of the sauce over the pasta, resercving the rest to spoon over the meat at the table. A tartly dressed salad and perhaps a vegetable side dish nicely complete the meal.

Yield: 6 to 8 servings

Temperature: 400F to start

Time: 1 hour, 15 minutes plus 20 minutes for juices to settle

1/3 cup coriander seeds, crushed

1 ¼ cups fine dry bread crumbs

½ cup extra virgin olive oil*

1 teaspoon freshly cracked black pepper

¾ teaspoon salt (or to taste)

1, 3 lb. boneless pork loin roast

1 red bell pepper, cut in small squares

½ cup caribe chile

1 cup honey

½ cup fresh lime juice

¼ cup minced fresh cilantro

1. Combine coriander seeds, crumbs, oil (see note), black pepper and salt. Mix well. Then preheat oven to 400F. Lay pork roast out flat, inside (cut side) up. Place about 1/3 of the crumb mixture on the pork, evenly distributing it across the surface, then roll up the meat and tie securely in 2 or 3 places with kitchen cord.

2. Place roast, seam side down, on a rack in a shallow roating pan; coat with remaining crumb mixture. Roast 15 minutes; then reduce oven temperature to 325 F and roast I hour longer or until a meat thermometer inserted in center of the meat registers 170F.

3. Remove from oven; let stand about 20 minutes to let juices settle. Meanwhile, prepare the sauce: in a small saucepan, combine bell pepper, caribe, honey and lime juice. Cook, stirring often, about 15 minutes or until sauce is slightly thickened and looks somewhat glazed. Remove from heat and mix in cilantro. Serve sauce in a separate bowl to spoon over the meat.

Note: To reduce the amount of oil, you can reduce it by half or ¼ cup and then add water as needed to get a crust that holds together. The flavor will not be as rich and the meat will not be as moist and tender.

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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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