Preparation

• 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.