Candida Diet Friendly Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup captures everything you love about posole — the rich, slow-simmered broth, tender shredded pork, and vibrant toppings — without the corn hominy that makes traditional versions off-limits. Pork shoulder is seared until golden and then braised low and slow in bone broth until it practically falls apart, building a savory depth that feels anything but restrictive. Cassava root steps in as the hearty, starchy element, soaking up all that turmeric- and cinnamon-spiced broth beautifully. Apple cider vinegar adds a bright finishing note that lifts the whole bowl, and zucchini brings a tender, fresh contrast to the richness of the pork. The optional toppings — shredded cabbage, radishes, cilantro, and lime — are the kind of finishing touches that make a bowl feel like a real meal rather than a compromise. Bone broth forms the backbone here, so if you're mindful about what goes into your food, using a homemade or carefully sourced batch keeps everything clean and intentional. It's the kind of warming, nourishing soup that genuinely satisfies a craving without a single ingredient you'd need to second-guess.
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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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