Cookbook:Iguana Pozole
Appearance
Iguana Pozole | |
---|---|
Category | Iguana recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | 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)