Barley Free Pork & Hominy-Free Posole-Style Soup
This deeply warming soup draws inspiration from the classic Mexican stew, swapping out the traditional hominy for hearty chunks of cassava root that soak up every bit of the rich, spiced broth. Pork shoulder is seared until deeply golden, then slow-simmered low and slow until it practically falls apart — the kind of tender, pull-apart texture that makes a bowl of soup feel like a full event. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano build a broth that's complex and aromatic without relying on any grain-based thickeners or additives, which makes it a natural fit for anyone navigating a barley-free lifestyle. A splash of apple cider vinegar at the finish brightens everything up and balances the richness of the coconut oil and bone broth beautifully. Cassava and zucchini round out the vegetables, giving the soup real body and substance without a single grain in sight. The optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime — add crunch, color, and a little brightness that takes each bowl over the top. It's the kind of recipe that rewards patience and fills your kitchen with an incredible smell while it cooks.
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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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