Iguana Pozole
Iguana pozole swaps the usual pork or chicken in Mexico's classic hominy stew for lean reptile meat, which is often compared to chicken. The broth is built simply, with ten cloves of garlic, onion and bay leaf simmered with freshly bleached hominy. A quick boil of the salted meat comes first, and the pot finishes fast. Raw cabbage, onion and oregano at the table add crunch.
Instructions
Butcher and skin the iguanas, then cut the meat into pieces.
Wash the pieces and salt them. Boil them in water for 15 to 20 minutes.
In a separate pot, simmer the hominy with the garlic, onion, bay leaf and salt to taste. After 10 minutes, add the boiled iguana meat to the pot.
Cook for another 15 to 20 minutes, until the meat is cooked through and the flavors have joined.
Serve the pozole with cabbage, sliced onion, cilantro, Mexican oregano and pepper to taste, so each person can season their own bowl.
Make it personal.
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