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Tomato-Jalapeño Pan Sauce with Hominy, Cilantro & Lime


Yields about 2 cups.

  • To learn more, read:
    Perfecting Roast Chicken
  • by from Fine Cooking
    Issue 70

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.

  • 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 (kcal): 2, Fat Calories (g): 20, Saturated Fat (g): 0, Protein (g): 2, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 8, Polyunsaturated Fat (mg): 0, Sodium (g): 410, Cholesterol (g): 0, Fiber (g): 1,

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