Pinol de Iguana
Traditional Nicaraguan Lent dish with iguana stewed in roasted ground corn (pinol), achiote, and aromatic herbs.
Ingredients
- •2 medium iguanas (about 4-5 lbs total), cleaned and cut into pieces
- •2 cups dried corn kernels (for pinol)
- •10 cloves garlic, minced
- •2 large onions, chopped (divided)
- •3 large tomatoes, chopped
- •2 bell peppers (chiltoma), chopped
- •4 tbsp achiote (annatto) paste
- •1/4 cup white vinegar
- •3 bay leaves
- •1/4 cup fresh mint leaves, chopped
- •1/4 cup fresh cilantro, chopped
- •1/4 cup vegetable oil
- •3 quarts water or chicken broth
- •Salt and black pepper to taste
- •Juice of 2 lemons (for cleaning)
Instructions
- 1
Prepare the pinol: Toast dried corn kernels in a dry skillet over medium heat until golden and fragrant, about 15-20 minutes, stirring frequently. Let cool, then grind to a fine powder using a grain mill or blender. Set aside.
- 2
Clean the iguana pieces thoroughly with lemon juice and water. Blanch in boiling salted water for 15-20 minutes. Drain and pat dry.
- 3
In a large pot, heat oil over medium-high heat. Sauté half the chopped onion and half the garlic until softened, about 5 minutes.
- 4
Add tomatoes, bell peppers, and achiote paste. Cook, stirring, until vegetables soften and achiote is well distributed, about 8-10 minutes.
- 5
Add the blanched iguana pieces, bay leaves, salt, and pepper. Pour in water or broth to cover. Bring to a boil, then reduce heat to low.
- 6
In a bowl, mix the ground pinol with 2 cups of the hot broth from the pot, stirring until smooth and lump-free.
- 7
Pour the pinol mixture into the pot with the iguana. Stir well to combine.
- 8
Add remaining onion, garlic, mint, and vinegar. Simmer on low heat for 2-2.5 hours, stirring occasionally to prevent sticking. Add more liquid if needed.
- 9
In the last 30 minutes, adjust seasoning with salt and pepper. The stew should be thick and the iguana very tender.
- 10
Garnish with fresh cilantro and serve hot with white rice and corn tortillas.
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