Caffeine Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the slow-simmered soul of traditional posole, swapping out hominy for tender chunks of cassava root that soak up every bit of the rich, aromatic broth. Pork shoulder gets a proper sear in coconut oil before braising low and slow until it practically falls apart, giving you that pull-apart texture that makes a bowl of soup feel like a real event. The spice blend — turmeric, Ceylon cinnamon, dried oregano, and fresh ginger — builds layers of warmth without a single ingredient that carries caffeine, so you can enjoy a deeply flavored meal any time of day without second-guessing the pot. Cassava and zucchini round out the vegetables, adding heartiness and a gentle bite that holds up beautifully in the broth. A splash of apple cider vinegar stirred in at the end brightens everything and keeps the flavors lively rather than heavy. The optional toppings of shredded cabbage, sliced radishes, fresh cilantro, and lime wedges let everyone customize their bowl, adding crunch and freshness right at the table. It's the kind of recipe that rewards patience and fills the kitchen with an aroma that has everyone hovering near the stove long before dinner is ready.
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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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