Cookbook:Iguana Pozole

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• 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

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.

Martinez Campos - Recetario (p. 42)