Capsaicin Free Pork & Hominy-Free Posole-Style Soup
Traditional posole gets its soul from dried chiles, which makes it completely off-limits for anyone avoiding capsaicin — but this version rebuilds that same hearty, deeply satisfying spirit without a single pepper in sight. Instead of hominy, chunks of cassava root bring that starchy, tender chew that makes the broth feel substantial and filling. The warmth comes from turmeric, Ceylon cinnamon, fresh ginger, and oregano, which together create a broth that's genuinely complex and aromatic rather than a pale substitute for the original. Pork shoulder is seared until deeply golden before a long, slow simmer in bone broth, so the meat becomes fall-apart tender and soaks up every bit of flavor in the pot. A splash of apple cider vinegar at the end brightens everything and gives the broth that subtle tang that keeps you going back for another spoonful. The optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and lime — add crunch and freshness that make each bowl feel restaurant-worthy. This is the kind of soup that proves you don't need heat to make something truly craveable.
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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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