Cookbook:Iguana Pozole
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| Iguana Pozole | |
|---|---|
| Category | Iguana recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 2 medium iguanas
- 5 cups freshly-bleached hominy
- 10 cloves of garlic
- 1 onion
- 1 slice of cabbage, diced
- Bay leaf
- Mexican oregano
- Salt
- Pepper
- Sliced onion
Procedure[edit | edit source]
- Butcher and skin the iguanas. Cut into pieces.
- Wash and salt the iguana pieces. Boil in water for 15–20 minutes.
- Simmer the corn, garlic, onion, bay leaf, and salt to taste. After 10 minutes, add the meat. Cook for another 15–20 minutes.
- Serve with sliced cabbage, sliced onion, cilantro, oregano, and pepper to taste.
References[edit | edit source]
Martinez Campos - Recetario (p. 42)