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Submit an ImageLight and nourishing consomé de garrobo - a clear, flavorful broth made from slow-simmered iguana. This traditional caldo de garrobo is considered restorative and is often served to those recovering from illness.
Clean the iguana meat well with lime juice and rinse thoroughly.
Place iguana pieces in a large pot with water. Bring to a boil over high heat.
Skim any foam from the surface. Add onion, garlic, celery, carrot, bay leaves, and peppercorns.
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Reduce heat to low and simmer gently for 1.5-2 hours until meat is tender and broth is flavorful.
Strain the broth through a fine-mesh strainer. Remove meat from bones and shred.
Return clear broth to pot, add shredded meat, and season with salt.
Serve hot in bowls, garnished with fresh cilantro. Offer lime wedges and rice on the side.
Hearty caldo de iguana from Michoacán, Mexico - a traditional soup featuring iguana meat simmered with tomatoes, chiles, and Mexican herbs. This authentic caldo de iguana michoacan recipe is treasured as both comfort food and traditional medicine.