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Sopa de Garrobo Salvadoreña (Salvadoran Iguana Soup)

Name: Sopa de Garrobo Salvadoreña (Salvadoran Iguana Soup)
Cook time: 2 min
Yield: 6 servings
Cuisine: Central America
Ingredients: 2 lbs iguana (garrobo) meat, cut into pieces; 8 cups water or chicken broth; 2 large tomatoes, chopped; 1 large onion, quartered; 4 cloves garlic, minced; 2 carrots, sliced; 2 chayotes (güisquil), cubed; 2 potatoes, cubed; 1 ear of corn, cut into rounds; 1/4 cup fresh cilantro, chopped; 2 bay leaves; 1 tsp cumin; Salt and pepper to taste; Juice of 2 limes; Fresh tortillas for serving

Traditional Salvadoran sopa de garrobo featuring tender iguana meat in a rich, flavorful broth with local vegetables and herbs. This authentic garrobo soup has nourished El Salvador's communities for generations.

Medium

2 hours 30 min

Serves 6

Central America

Iguana Soups & Broths

Soups & Starters

Leg Meat

Please review our Consumption Disclaimer for important safety and sourcing information before preparing this recipe.

Ingredients

•2 lbs iguana (garrobo) meat, cut into pieces
•8 cups water or chicken broth
•2 large tomatoes, chopped
•1 large onion, quartered
•4 cloves garlic, minced
•2 carrots, sliced
•2 chayotes (güisquil), cubed
•2 potatoes, cubed
•1 ear of corn, cut into rounds
•1/4 cup fresh cilantro, chopped
•2 bay leaves
•1 tsp cumin
•Salt and pepper to taste
•Juice of 2 limes
•Fresh tortillas for serving

Instructions

1
Clean the iguana meat thoroughly with lime juice and water. Rinse well and pat dry.
2
In a large pot, bring water or broth to a boil. Add the iguana pieces, bay leaves, and half the onion.

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