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Hearty iguana and hominy simmered in a savory broth with herbs and cabbage. A filling one-pot stew that stretches a small amount of meat.
Blanch iguana pieces in salted boiling water 15–20 minutes; drain.
In a pot, simmer hominy, garlic, onion, bay leaf, salt in water/broth 10 minutes.
Add iguana; simmer 15–20 minutes until tender.
Serve topped with diced cabbage, cilantro, oregano, and black pepper.
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