AIP Friendly Pork & Hominy-Free Posole-Style Soup
Traditional posole is a deeply comforting Mexican soup, but the classic version relies on hominy — a corn product that's off the table for anyone following the autoimmune protocol. This version captures that same soul-warming, slow-simmered spirit by swapping in tender chunks of cassava root and zucchini, which soak up every bit of the rich, herb-forward broth. Bone broth forms the backbone of the soup, and the pork shoulder is seared until golden before braising low and slow for nearly two hours, so the meat becomes fall-apart tender and deeply flavorful. Turmeric, Ceylon cinnamon, ginger, and oregano build a warm, layered spice profile that feels complex without relying on any nightshade-based seasonings. A splash of apple cider vinegar at the end brightens everything up and balances the richness of the pork. The optional toppings — sliced radishes, shredded cabbage, fresh cilantro, and lime wedges — add crunch and freshness that make each bowl feel like a full restaurant experience. This recipe serves six, so it's a great one to make on a Sunday and look forward to all week long.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb boneless pork shoulder, cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp ceylon cinnamon
- 1 tsp dried oregano
- 6 cups bone broth (homemade or aip-compliant brand)
- 1 lb cassava root (yuca), peeled and cut into 1-inch chunks
- 2 medium zucchini, halved lengthwise and sliced into half-moons
- 1 tbsp apple cider vinegar
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 4 radishes, thinly sliced (optional)
- 1 lime, cut into wedges (optional)
- ½ small head green cabbage, thinly shredded (optional)
Instructions
- 1
Pat the pork shoulder chunks dry and season all over with 1 tsp fine sea salt. Heat the coconut oil in a large 6-quart Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork on two sides until deep golden brown, about 3–4 minutes per side. Transfer the seared pork to a plate and set aside.
- 2
Reduce the heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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