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Iguana simmered in a vibrant green mole of pumpkin seeds, tomatillos, and herbs. This lean, high protein traditional dish preserves an ancient family recipe from southern Mexico.
Place the iguana meat in a large pot with enough water to cover and 1 tsp of salt. Simmer over medium-low heat for 50–60 minutes until the meat is very tender, skimming any foam that rises to the surface.
Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently until golden and fragrant but not burned—about 4 minutes. Set aside to cool.
Roast tomatillos, poblano pepper, serrano pepper, onion, and garlic on a dry skillet over medium-high heat, turning frequently, until charred on all sides (8–10 minutes). Remove from heat.
Blend the roasted vegetables, cilantro, epazote, and toasted pumpkin seeds with 1 cup of chicken broth until smooth. Scrape down the blender sides to ensure an even texture.
In a large saucepan over medium heat, combine the blended mole verde with the remaining 2 cups chicken broth. Add the cooked iguana pieces, stirring gently. Simmer uncovered over low heat for 30 minutes, letting the sauce thicken, and stirring occasionally to prevent sticking.
Taste for seasoning. Adjust salt or pepper if needed. Serve hot with fresh cilantro garnish if desired.
