Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
123
Calories
6g
Protein
1g
Fat
26g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.
Recipe sourced from
wikibooks