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Sopa de garrobo is El Salvador's traditional iguana soup, slow-simmered with aromatic herbs into a rich broth that has fed families for years.
Boil iguana with tomatoes, onion, green chile, garlic, and salt 30–45 minutes.
Blend a portion of cooked vegetables with some broth; return to pot.
Adjust salt and pepper; simmer briefly.
Serve with chopped cilantro and toasted tortillas.
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