Loading...
Green pozole with minced iguana, poblanos, jalapeños and tomatillos, as served at Talavera in Coral Gables. Delicate flavor, firm texture, lime.
Prepare the Green Base: Blend roasted poblanos, jalapeños, tomatillos, onion, and garlic until smooth.
Cook the Stew: Heat olive oil in a pot, pour in the blended mixture, and sauté for 5–7 minutes until slightly thickened.
Add Iguana and Hominy: Add the minced iguana and hominy. Pour in broth, season with oregano, salt, and pepper.
Simmer: Cook uncovered on low heat for about 30 minutes, stirring occasionally, until flavors meld.
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.
No reviews yet. Be the first to review this recipe!
No comments yet. Be the first to comment!
Please log in to leave a comment or review
A Dominican one-pot of iguana stewed in sofrito, achiote and pigeon peas, served over seasoned rice. Hearty, aromatic and built for a table.
Traditional Belizean stew with iguana marinated in lime and vinegar, then simmered with coconut milk, Caribbean vegetables, and habanero.
Costa Rican and Panamanian garrobo grilled over charcoal with sour orange, achiote and indigenous spices. Smoky, citrus-forward, simply cooked.
Oaxacan tamales de iguana steamed in banana leaves, filled with tender meat in a rich mole amarillo. The high point of Mexican iguana cooking.
Receta tradicional de pinol de iguana: carne guisada con maíz tostado molido, achiote y hierbas aromáticas. Plato de Cuaresma nicaragüense.
-1762806503864.jpg&w=3840&q=75)