Tomato-Jalapeño Pan Sauce with Hominy, Cilantro & Lime

Yields about 2 cups.

To learn more, read:
Perfecting Roast Chicken
by Pamela Anderson
from Fine Cooking
Issue 70
Last Edit Date: 3/6/2013 4:35:59 PM

This zesty pan sauce brings southwestern flavor to a simple roast chicken. You’ll find canned hominy next to the canned beans at the supermarket. Those chewy nuggets give great texture and corn flavor to the finished sauce.

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1 recipe Roast Chicken
1 cup homemade or low-salt chicken broth
1/2 cup fresh or canned diced tomatoes (about 1 medium plum tomato)
3 Tbs. fresh lime juice
1 Tbs. olive oil
4 cloves garlic, minced
1 fresh jalapeño, seeded and minced
1 cup canned golden or white hominy, drained and rinsed
Degreased juices from the roasting pan
3 Tbs. chopped fresh cilantro
Kosher salt and freshly ground black pepper

While the chicken roasts, combine the broth, tomatoes, and lime juice; set aside. Heat the oil in a 10-inch skillet or sauté pan over medium-high heat. Add the garlic and jalapeño; sauté until fragrant and golden, less than 1 minute. Add the hominy and sauté until the moisture has evaporated, 1 minute. Add the broth mixture and degreased pan juices; simmer until reduced to about 2 cups, 7 to 10 minutes. Stir in the cilantro and season with salt and pepper. Pour into a serving vessel and serve alongside the carved chicken

Drink Suggestions

Try a young, fruity Grenache blend like the d’Arenberg Stump Jump Grenache-Shiraz-Mourvedre from Australia or the Mas Grand Plagniol “Tradition” from the Costieres de Nimes region of southern France.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 50; Fat (g): 2; Fat Calories (kcal): 20; Saturated Fat (g): 0; Protein (g): 2; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 410; Cholesterol (mg): 0; Fiber (g): 1;