Virtual Inspirations

STACKED ENCHILADAS & POSOLE

$45.00

New Mexico Virtual Culinary Experience
On-demand webinar with recipes!


Join Native American Chef Lois Ellen Frank, Ph.D. and Chef Walter Whitewater for an adventurous and fun cooking class featuring some of New Mexico’s favorite ingredients.


Experience the spicy tastes and delectable aromas that evoke the foodscape of the rich and diverse cultural traditions in New Mexico. Learn how to make a delicious stacked enchilada, with a perfectly seasoned homemade New Mexican green chile sauce, layered together with handmade corn tortillas, locally raised organic chicken, and jack cheese that is so amazing your family and friends will want seconds and maybe even thirds. The enchiladas will be paired with posole, also called hominy corn, a nixtamalized corn, that puffs when cooked. This side dish will be seasoned with this year’s red chile, both in pod and powdered form, completing the red and green chile combo that New Mexico is so famous for.

This virtual cooking experience was recorded LIVE on April 21, 2020 and is now available on-demand with recipes!

Lois Ellen Frank, Ph.D.

Chef Lois has spent over 25 years documenting foods and life ways of Native American tribes from the Southwest, and in 2011 received her Ph.D. from the University of New Mexico in Culinary Anthropology. This lengthy immersion in Native American communities culminated in her book, Foods of the Southwest Indian Nations, featuring traditional and contemporary recipes. It won the James Beard Award in the Americana category and was the first Native American book to win the award. She has worked with world-renowned chefs, scientists and academicians and collaborated with them to publish many culinary posters and cookbooks.

Walter Whitewater

Walter Whitewater was born in Pinon, Arizona and is from the Diné (Navajo) Nation. He grew up in a traditional family and began cooking as a young boy after seeing people cooking at some of the traditional ceremonies his family attended. He began cooking professionally in 1992 and has been cooking ever since, now working alongside Lois and founding the Native American Catering and Food Company named Red Mesa Cuisine. Today Chefs Frank and Whitewater cook for private events, weddings, parties, corporate meetings and gallery openings as well as Native events for Native organizations all over the United States and Internationally.

SKU: STACKED ENCHILADAS & POSOLE Category: