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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

Green pozole with minced iguana, poblanos, jalapeños and tomatillos, as served at Talavera in Coral Gables. Delicate flavor, firm texture, lime.

Medium

60

Serves 4

Mexico

Iguana Soups & Broths

Soups & Starters

Tail Meat

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.

454

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Add Iguana and Hominy: Add the minced iguana and hominy. Pour in broth, season with oregano, salt, and pepper.

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