I walk into an empty room. Only a deliriously infatuated couple seated at the end of the bar. And me.
I’ve been deserted. Left to my own devices, I suppose. Arid, amidst those I once knew and felt at home with. Now, bleak and barren. Displaced. Abandoned.
Alone at the altar. Naked. Waiting.
Betrayed in an untimely neglect.
Beaming, blinding lights highlight the unfunny comedian in solitary chagrin at center stage. A looming, piercing beacon surrounded by perpetual darkness. No laughter. Not even a smile.
This feeling, this utter dread was unanticipated.
Fitting in finally. But alas…Wrong again. This is not my home anymore.
Even that perfect place has turned its face. Deserted me.
I deflect. I will run away.
I’m not afraid of running.
Deserted? Maybe. But not alone.
All signs point to the desert.
Arizona beckons. Which makes me think about Mexican food. My kryptonite. And this chicken poblano tortilla soup.
Now in the desert. Alone. But at least I have my soup.
Takes 3 hrs (including making the stock); Feeds you and makes lots of leftovers
Ingredients for Chicken Stock Base
**You’re gonna wanna make this first** (alternatively you could use store bought stock but please don’t tell me if you do. )
- 1 5-6lb roasting chicken
- 10 cups water
- Juice of 1 lemon
- 3 heaping tablespoons kosher salt
Method for Stock
In a large Dutch oven place cleaned chicken and cover it with 10 cups of water.
Add the lemon juice and throw the lemon in the pot. Season with all the salt.
Bring this to a boil and then turn down to a simmer with a tilted lid. Flip the chicken after 45 min and again at 1hr and 30 min.
At the 1hr 30 min mark, taste your broth. Adjust with additional water or salt if needed.
After 2hr 30min the chicken should be falling off the bone. Pull it out of the pot and set aside to cool. Strain your stock and keep it on stand by for when you make the soup.
Once the chicken has cooled, shred it. Now onto the next part.
Ingredients for Soup
- 2 large olive oil based flour tortillas, cut in strips (I like the trader joes brand)
- 1/2 poblano pepper, diced small
- 1/2 large spanish onion, diced small
- 2 tbsp canola oil
- 2 tbsp salted butter
- 2 tbsp flour
- 1 tbsp garlic powder
- 1 small can hominy in juice
- 1/2 tbsp dried oregano
- 3-4 tbsp heavy whipping cream
- Salt, pepper and EVOO
- Extras for garnish: avocado, raw onion, poblano, shredded cheese, jalapeño, crème fraîche, sour cream, cabbage
Method for Soup
Begin by frying the tortilla strips in canola oil. I do this in the large dutch oven that you will use to hold the soup. Fry in batches until golden (about 2-3 min on medium heat). Remove with a slotted spoon and allow to dry on a paper towel.
In the same pot sauté onion, poblano and garlic powder in the butter and good glug of olive oil. Season with salt.
Add in the shredded chicken and flour. Mix until all the flour is incorporated.
Add in your prized broth, hominy in juice and oregano. Bring this to a boil. Turn heat down to low and drizzle in heavy cream. Serve with tortillas and toppings.
Alone in the desert? Have a cocktail and befriend a cactus. Need more practical life advice? Happy to help.
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