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Iguana Pozole

Iguana Pozole – Forkwise recipe card (illustration, no photo yet)
DinnerInternational⏱ 60 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 medium iguanas
  • 5 cups freshly-bleached hominy
  • 10 cloves garlic
  • 1 onion
  • 1 slice cabbage, diced
  • Bay leaf
  • Mexican oregano
  • Salt
  • Pepper
  • Sliced onion

Method

  1. Butcher and skin the iguanas. Cut into pieces.
  2. Wash and salt the iguana pieces. Boil in water for 15–20 minutes.
  3. Simmer the corn, garlic, onion, bay leaf, and salt to taste. After 10 minutes, add the meat. Cook for another 15–20 minutes.
  4. Serve with sliced cabbage, sliced onion, cilantro, oregano, and pepper to taste.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.