Iguana Stew
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 iguana
1 large onion
2 cloves garlic
3 tomatoes
2 green peppers
4 teaspoons achiote oil
1 pinch pepper
salt, to taste

Preparation

1 Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails and the rectum. 2 Cook in salted water until the meat is tender; take care not to let it get too soft. Peel and cut in portions. 3 Season with all the remaining ingredients and cook with about 1 cup water, until almost dry.

About


Make achiote oil by frying achiote slowly in oil until the oil is red. Look for iguana in Latin American specialty stores, or substitute  2 pounds of chicken.