recipe has been reproduced with the kind permission
of Jane Butel and comes from her latest book
Real Women Eat Chile.
credited with starting the Tex-Mex mania, Jane Butel
published her first cookbooks on New Mexican and American
Mexican food in the 1960s. Sixteen cookbooks later,
her books and her Cooking School in Albuquerque, which
Bon Appetit called among "the best in the US",
bring you all there is to know and love about this cuisine.
is an internationally recognized authority on the regional
cooking of the American Southwest. The daughter and
granddaughter of accomplished home economists, she is
a cookbook author, teacher and television personality.
interest in Southwestern cooking predates its current
widespread popularity by decades. She was the first
to write about the cooking style that evolved in the
Southwestern border area and is credited with starting
the USA's love affair with this cuisine.
operates her own site-based Cooking
Schools, which have been recognized far and
wide for their quality of instruction. Jane's Cooking
School specializes in week long and weekend full participation
classes on New Mexican and Southwestern cooking - to
find out more click
got to give the Aztecs credit for chipotles—they are
the spicy, subtly smoky red jalapeños that give this
recipe a super punch. The honey and cinnamon pair beautifully
with the pork and serve to make for a lacquered brown
on the outside of the chops. You are set here with spice
for a very healthy entrée. I like these served with
spiced steamed spinach and whipped sweet potatoes —special
enough for company.
dried chipotle chiles, reconstituted (see instructions
4 cloves garlic, minced
¼ cup honey
1 ½ teaspoons ground cinnamon
1 tablespoon ground pure mild red chile
4 pork loin chops (1-inch thick), trimmed of excess
4 cinnamon sticks
4 slices jicama, each ¼-inch thick
a shallow bowl, combine the drained chiles, garlic,
honey, ground cinnamon, and ground chile.
enough chipotle cooking liquid to make a thick paste.
for 10 to 15 minutes.
the grill, stovetop grill, or a large, heavy, seasoned
skillet to medium high.
the chops for 8 minutes per side.
the same time and on the same surface, grill the jicama
until it is slightly edged with brown on each side.
serve, top each chop with a cinnamon stick. Overlap
each chop with a slice of the grilled jicama.
reconstitute chipotles in a microwave oven, place
the pods in a 4-cup glass measuring cup.
with water and add 1 teaspoon cider vinegar.
with plastic wrap and cook for 5 minutes, on full
power or until the skin slips on the flesh.
with permission from Real Women Eat Chiles by Jane Butel