Iguana Pozole
Source and licence
"Iguana Pozole" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Iguana_Pozole, revision 4506555), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Iguana_Pozole&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4506555
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Mexico. Associated with Mexico by curated dish list: pozole (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 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
Method
- 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.