Black Pepper Free Pork & Hominy-Free Posole-Style Soup
This soul-warming soup draws inspiration from the classic Mexican stew but swaps in cassava root for hominy and leans on a deeply aromatic spice blend — turmeric, Ceylon cinnamon, and dried oregano — to build serious flavor without a single crack of black pepper. That makes it a genuinely satisfying option for anyone navigating pepper sensitivity or elimination protocols, where even a pinch of the usual suspects can cause problems. The pork shoulder is seared until golden, then slow-simmered in bone broth until it's fall-apart tender and practically shreds itself, soaking up every bit of that fragrant, ginger-laced broth. Cassava brings a hearty, slightly starchy bite that makes the soup feel substantial and filling, while zucchini adds a fresh, tender contrast in the final minutes of cooking. A splash of apple cider vinegar at the end brightens the whole pot and ties the flavors together beautifully. Load up your bowl with the optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime — and you've got a restaurant-worthy finish that adds crunch and freshness without any off-limits ingredients. It's the kind of deeply comforting, crowd-pleasing bowl that makes you forget you were working around any restrictions at all.
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!