Artificial Food Coloring 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 a hearty, starchy base that soaks up every bit of the rich, spiced broth. Slow-simmered pork shoulder becomes fall-apart tender after a long, gentle braise in bone broth seasoned with turmeric, Ceylon cinnamon, and dried oregano — a combination that smells incredible and tastes even better. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for synthetic dyes or artificial color additives hiding in a spice blend or broth packet. The apple cider vinegar stirred in at the end brightens the whole bowl and balances the warmth of the aromatics beautifully. Zucchini adds a fresh, tender contrast to the chunky cassava and shredded pork, keeping each spoonful interesting from start to finish. Finish your bowl with crisp shredded cabbage, radishes, cilantro, and a squeeze of lime for a topping situation that genuinely elevates the whole experience. It's the kind of deeply nourishing, build-your-own bowl that earns a permanent spot in your cold-weather rotation.
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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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