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Traditional iguana soup from southern Mexico, simmered with vegetables and mild chiles. This lean, high protein regional specialty is a unique family delicacy tied to indigenous Mexican traditions.
Rinse and cut the iguana meat into large pieces. Pat dry, set aside. Slice the onion, carrot, potato, and zucchini; cut corn into thirds. Roughly chop tomato.
Place iguana meat, onion, garlic, and bay leaves in a large stockpot with 12 cups water. Bring to a boil over medium-high heat, then skim off any foam.
Reduce heat to low, cover, and simmer for 2.5 hours. Add carrots, potatoes, and corn. Simmer an additional 30 minutes until vegetables begin to soften.
Meanwhile, toast dried guajillo chiles briefly in a dry skillet over medium heat, then soak in hot water until soft. Blend chiles with tomatoes and some broth until smooth.
Strain the blended chile-tomato mixture into the simmering soup. Add zucchini, salt, and pepper. Simmer uncovered for 20–25 minutes, adjusting seasoning and skimming fat as needed.
Finish with chopped fresh cilantro before serving. For best texture, ensure the iguana meat is tender and vegetables hold their shape. Serve hot.
