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 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

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


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

For classes further ahead than listed, go to the cooking school link.


Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

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


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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

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Green Chile Chickie Veggie Chili

This chili has a wonderful flavor bordering a gumbo without the okra or the file.  I made it the first time from the end of the garden vegetables, of which I had considerable.  If you want to double up on some of the vegetables, omitting some and even adding  others, it will still be very good!

Yield: 6 to 8 servings
2 Tablespoons olive oil
2 large, whole boneless, skinless chicken breasts cut in ¾ inch dice
1 large onion, chopped
3 cloves fresh garlic, minced
2 stalks celery, sliced ¼ inch wide
2 cups green chile, cut in ½ inch width-wise pieces (8 to 10 green chiles, parached and peeled) or canned or frozen
6 ripe large tomatoes, peeled and chopped
4 apple chicken (or similar) sausages, sliced
2 cups whole kernel corn (2 to 3 ears fresh, canned or frozen)
1 stalk broccoli, chopped
1, 15 ounce can or 2 cups black beans
2 cups sliced and chopped cabbage, about ½ small head
2 large carrots, sliced crosswise ¼ inch thick
2 cups chicken stock

1. Heat the oil in a large pot, at least 5 quart.  Add the chicken pieces and lightly brown, then add the onion and garlic and cook until clear.  Add the remaining ingredients and cook on a medium low heat, covered for about 30 minutes or until the vegetables are done.
2. If the chili is thicker than desired, add water to desired consistency and cook for about five minutes.   Taste and adjust seasonings. Serve with hard crusted bread with olive oil or butter.

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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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