Artificial Flavors Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the soul-warming tradition of posole, swapping in cassava root for the usual hominy and building every layer of flavor from real, whole ingredients. Pork shoulder is seared until golden, then slow-simmered in bone broth until it falls apart into tender, juicy shreds — no shortcuts, no flavor packets, no mystery additives. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano do all the heavy lifting, creating a broth that's earthy, aromatic, and genuinely complex without a drop of anything artificial. Cassava brings a hearty, slightly starchy bite that makes the soup feel substantial and filling, while zucchini adds a fresh contrast right at the end. A splash of apple cider vinegar brightens the whole pot just before serving, balancing the richness of the pork and broth beautifully. The optional toppings — crisp shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — turn each bowl into something you'd happily set in front of company. If you've ever scanned a soup mix label and put it back on the shelf, this is the recipe that makes cooking from scratch feel completely worth it.
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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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