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Receta de sopa de garrobo salvadoreña: carne de garrobo en caldo con verduras y hierbas. El plato tradicional que ha alimentado a El Salvador.
Clean the iguana meat thoroughly with lime juice and water. Rinse well and pat dry.
In a large pot, bring water or broth to a boil. Add the iguana pieces, bay leaves, and half the onion.
Reduce heat and simmer for 1 hour, skimming any foam that rises to the surface.
Add tomatoes, remaining onion, garlic, and cumin. Continue simmering for 30 minutes.
Add carrots, chayotes, potatoes, and corn. Cook for another 30-40 minutes until vegetables are tender.
Season with salt and pepper to taste. Add fresh cilantro just before serving.
Serve hot in deep bowls with fresh tortillas and lime wedges on the side.
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