Iguana Pozole Verde (Talavera Style)

Name: Iguana Pozole Verde (Talavera Style)
Cook time: 60 min
Yield: 4 servings
Cuisine: Mexico
Ingredients: 1 lb iguana meat (cleaned, boiled, and minced); 2 tbsp olive oil; 1 cup hominy (precooked); 3 poblano peppers, roasted and peeled; 2 jalapeños, seeded (adjust for spice level); 6 tomatillos, husked and rinsed; 1 small onion, chopped; 3 garlic cloves; 1 tsp dried oregano; 4 cups chicken or vegetable broth; 1 cup shredded lettuce; 3 radishes, thinly sliced; 1 lime, cut into wedges; Salt and pepper, to taste; Tortilla chips or tostadas, for serving

At Talavera, a Mexican restaurant in Coral Gables, iguana takes center stage in their vibrant green pozole. This traditional stew gets a unique twist with tender, minced iguana meat simmered alongside poblano peppers, jalapeños, and tomatillos. The result is a comforting yet exotic dish with a delicate flavor and firm texture, balanced by fresh toppings and a squeeze of lime.

Medium

Serves 4

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

Ingredients

•1 lb iguana meat (cleaned, boiled, and minced)
•2 tbsp olive oil
•1 cup hominy (precooked)
•3 poblano peppers, roasted and peeled
•2 jalapeños, seeded (adjust for spice level)
•6 tomatillos, husked and rinsed
•1 small onion, chopped
•3 garlic cloves
•1 tsp dried oregano
•4 cups chicken or vegetable broth
•1 cup shredded lettuce
•3 radishes, thinly sliced
•1 lime, cut into wedges
•Salt and pepper, to taste
•Tortilla chips or tostadas, for serving

Instructions

1
Prepare the Green Base: Blend roasted poblanos, jalapeños, tomatillos, onion, and garlic until smooth.
2
Cook the Stew: Heat olive oil in a pot, pour in the blended mixture, and sauté for 5–7 minutes until slightly thickened.
3
Add Iguana and Hominy: Add the minced iguana and hominy. Pour in broth, season with oregano, salt, and pepper.
4
Simmer: Cook uncovered on low heat for about 30 minutes, stirring occasionally, until flavors meld.
5
Serve: Ladle pozole into bowls. Top with shredded lettuce, sliced radish, a sprinkle of oregano, and a squeeze of lime. Serve with tostadas or tortilla chips.