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Traditional Nicaraguan Lent dish with iguana stewed in roasted ground corn (pinol), achiote, and aromatic herbs.
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.
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Clean the iguana pieces thoroughly with lemon juice and water. Blanch in boiling salted water for 15-20 minutes. Drain and pat dry.
In a large pot, heat oil over medium-high heat. Sauté half the chopped onion and half the garlic until softened, about 5 minutes.
Add tomatoes, bell peppers, and achiote paste. Cook, stirring, until vegetables soften and achiote is well distributed, about 8-10 minutes.
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.
In a bowl, mix the ground pinol with 2 cups of the hot broth from the pot, stirring until smooth and lump-free.
Pour the pinol mixture into the pot with the iguana. Stir well to combine.
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.
In the last 30 minutes, adjust seasoning with salt and pepper. The stew should be thick and the iguana very tender.
Garnish with fresh cilantro and serve hot with white rice and corn tortillas.
