Carrageenan Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the soul-warming tradition of posole, swapping out hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Pork shoulder is seared until golden, then slow-simmered low and slow until it practically falls apart — the kind of effortless depth that makes a bowl feel like serious cooking even when the process is mostly hands-off. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer into the bone broth in a way that's aromatic and complex without being fussy. Carrageenan is a sneaky additive that shows up in many packaged broths and processed ingredients, but this recipe keeps things clean by building everything from whole, unprocessed foods — just check that your bone broth brand is compliant if you're not going homemade. The zucchini goes in at the end so it stays bright and just-tender rather than turning to mush, and a splash of apple cider vinegar right before serving lifts the whole pot. Pile on the shredded cabbage, radishes, cilantro, and a squeeze of lime for crunch and freshness that turns a hearty soup into something that feels almost festive. It's the kind of recipe you'll want to make on a Sunday and eat all week.
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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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