Beef Free Pork & Hominy-Free Posole-Style Soup
This soul-warming soup takes everything you love about a classic posole — the deeply savory broth, the tender shredded meat, the bright toppings — and builds it entirely around pork, making it a natural fit for anyone keeping beef off the table. Bone broth forms the rich, nourishing base, while turmeric, Ceylon cinnamon, ginger, and oregano layer in a warmth that feels both familiar and a little unexpected. Cassava root steps in where hominy would traditionally go, turning tender and slightly starchy as it simmers, giving the soup that satisfying body you want in a long-cooked bowl. The pork shoulder gets a proper sear before braising low and slow until it shreds effortlessly into the broth, which means every spoonful is packed with flavor. A splash of apple cider vinegar at the end lifts the whole pot and keeps things from feeling heavy. Load your bowl with shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime for crunch and brightness that make this feel like a full restaurant-worthy experience. It's the kind of recipe that rewards patience and fills the kitchen with an aroma that's genuinely hard to walk away from.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!