Iguana Hominy Stew

Name: Iguana Hominy Stew
Cook time: 1 min
Yield: 6 servings
Cuisine: Central America
Ingredients: 2 medium iguanas, skinned and cleaned; 5 cups cooked hominy; 10 cloves garlic, peeled; 1 onion, sliced; 1 bay leaf; 1 slice cabbage, diced (plus extra for garnish); Oregano, cilantro, salt, black pepper to taste; Water or broth to cover

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.

Medium

1 hour 15 min

Serves 6

Central America

Iguana Soups & Broths

Soups & Starters

Leg Meat

Recipe Source: UF/IFAS Extension – Iguana Recipe Ideas

Please review our Consumption Disclaimer for important safety and sourcing information before preparing this recipe.

Ingredients

•2 medium iguanas, skinned and cleaned
•5 cups cooked hominy
•10 cloves garlic, peeled
•1 onion, sliced
•1 bay leaf
•1 slice cabbage, diced (plus extra for garnish)
•Oregano, cilantro, salt, black pepper to taste
•Water or broth to cover

Instructions

1
Blanch iguana pieces in salted boiling water 15–20 minutes; drain.
2
In a pot, simmer hominy, garlic, onion, bay leaf, salt in water/broth 10 minutes.
3
Add iguana; simmer 15–20 minutes until tender.
4
Serve topped with diced cabbage, cilantro, oregano, and black pepper.