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Consomé de garrobo is a clear, slow-simmered iguana broth from Central America. Light, restorative, and traditionally served to the recovering.
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.
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.
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