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Tomato-Jalapeño Pan Sauce with Hominy, Cilantro & Lime

Yield: Yields about 2 cups.

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

Nutritional Information

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


  • 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

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.


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