Cookbook:Iguana Pozole

Ingredients

 * 2 medium iguanas
 * 5 cups freshly-bleached hominy
 * 10 cloves of garlic
 * 1 onion
 * 1 slice of cabbage, diced
 * Bay leaf
 * Mexican oregano
 * Salt
 * Pepper
 * Sliced onion

Procedure

 * 1) Butcher and skin the iguanas. Cut into pieces.
 * 2) Wash and salt the iguana pieces. Boil in water for 15–20 minutes.
 * 3) Simmer the corn, garlic, onion, bay leaf, and salt to taste. After 10 minutes, add the meat. Cook for another 15–20 minutes.
 * 4) Serve with sliced cabbage, sliced onion, cilantro, oregano, and pepper to taste.