Celery Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the slow-simmered soul of traditional posole, swapping hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Pork shoulder gets a proper sear in coconut oil before braising low and slow until it practically falls apart, giving the soup that hearty, pull-apart texture that makes a bowl feel like a full meal. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer in warmth and complexity without leaning on anything that could cause a reaction for those avoiding celery or celery-derived ingredients — no celery seed, no celery salt, no hidden aromatics. The bone broth base keeps things deeply savory, while a splash of apple cider vinegar at the end brightens the whole pot. Zucchini adds a tender, mild bite in the final minutes so it stays just right rather than turning mushy. Pile on the optional toppings — shredded cabbage, sliced radishes, fresh cilantro, a squeeze of lime — and you've got a bowl that looks and tastes like it took serious effort, even though the Dutch oven does most of the work.
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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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