BHA & BHT Free Pork & Hominy-Free Posole-Style Soup
This deeply warming soup takes everything you love about a classic posole — tender shredded pork, a rich broth, and a spread of bright toppings — and rebuilds it with clean, whole-food ingredients that skip the additives entirely. Pork shoulder is seared in coconut oil until deeply golden, then slow-simmered in bone broth with turmeric, Ceylon cinnamon, fresh ginger, and oregano until it practically falls apart on its own. Instead of hominy, chunks of cassava root step in to soak up all that savory broth, turning silky and satisfying as they cook through. Zucchini joins near the end for a little freshness, and a splash of apple cider vinegar at the finish brightens the whole pot beautifully. The challenge with soups like this is often the broth or canned ingredients hiding synthetic preservatives, but using homemade or a carefully sourced compliant bone broth keeps everything exactly as it should be. Pile on the shredded cabbage, radishes, cilantro, and a squeeze of lime and you've got a bowl that looks and tastes like serious effort — even though the stove does most of the work.
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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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