Cashew Free Pork & Hominy-Free Posole-Style Soup
This deeply warming soup draws inspiration from the soul-satisfying spirit of posole, swapping traditional hominy for tender chunks of cassava root that soak up every bit of the fragrant, golden broth. Slow-simmered pork shoulder is seared until deeply caramelized, then braised low and slow until it shreds effortlessly into the pot — the kind of fall-apart texture that makes a bowl feel like a full meal. Turmeric, Ceylon cinnamon, fresh ginger, and oregano layer in a complexity that's earthy and aromatic without leaning on any tree nuts or nut-based thickeners, so it's naturally free of cashew concerns from start to finish. Coconut oil handles the searing duties, and a splash of apple cider vinegar at the end brightens the whole pot beautifully. Zucchini adds a soft, mild bite in the final minutes, keeping the vegetables from turning to mush while still drinking in all that spiced bone broth. The optional toppings — crisp shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime — bring freshness and crunch that make each bowl feel restaurant-worthy. It's the kind of recipe you'll want to make on a Sunday so you can eat it all week long.
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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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