IGUANA EN SALSA VERDE, FELIX ROMERO, LA GULA

iguana

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more widely available and less expensive than iguana.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green tomatoes

Canned green tomatoes provide a similar flavor and are often cheaper.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: bell peppers

Bell peppers are milder and more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Plain yogurt can provide similar creaminess at a lower cost.

Start by preparing the iguana, separating the meat from the bones carefully.

Cut the iguana into pieces, including the legs and tail, while avoiding damaging the muscles.

Reserve the bones and cut the edges off the ejotes (green beans).

Boil water in a pot and add the tomatillos and garlic to cook.

Chop the tomatillos and add them to the boiling water.

Once the tomatillos are cooked, blend them with the garlic and hoja Santa to make a salsa.

Add the Nor seasoning cubes to the salsa for flavor.

In a separate pot, place the iguana pieces in aluminum foil with some salsa on top.

Cover the pot and cook for approximately 20-25 minutes.

After cooking, carefully open the pot to avoid steam and check the iguana.

Plate the iguana with the salsa and optionally garnish with almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary