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IGUANA EN PINOL 
1 Iguana - female
3 sour oranges (acid)
1 garlic bulb
4 lg. onions
1 tsp. black pepper (grain)
12 c. water
1 lb. dry corn (powdered)
1 tsp. REO PEPPER
3/4 bottle of pork grease
Salt to taste

The first day:

After the Iguana has been killed, open the stomach and below, take out the eggs and intestines. Clean the eggs very well with the sour oranges. Put the eggs in the arms with the Iguana in all its skin.

Later in the day cook the eggs in salt water for 10 minutes, then let them sit in the water until they are cold. Store them in refrigerator.

Early the following day soak the Iguana in cold water. Skin it and wash it once more. Cut the Iguana into small pieces and cook it with 8 cups of water with salt, garlic, sliced onion, and black pepper. Grind it into a "Soft Mass" and mix it with the gravy.

Cook the corn in water until soft, then brown it (not too darkly) and grind to a lumpy mass. Take 4 cups of this corn, mix with the gravy and Iguana and cook, stirring constantly until it is well cooked.

In 2 1/2 cups of pork grease, fry 3 onions (chopped fine) until clear and light brown.

Set aside a few onions. With the rest, add the powdered pepper, Iguana mixture, more salt, sour oranges, and, if necessary, more pork grease. Do not let get too dry.

Form a large rounded shape in a serving dish and create an indentation in the center.

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