Chestnut Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup takes everything you love about a slow-simmered posole — tender shredded pork, a rich and aromatic broth, and a spread of bright toppings — and builds it entirely from whole, straightforward ingredients. Pork shoulder is seared until golden, then braised low and slow in bone broth with turmeric, Ceylon cinnamon, and fresh ginger until it practically falls apart on its own. Cassava root steps in as the hearty, starchy element, soaking up all that savory broth and turning wonderfully tender without any grain or legume in sight. Zucchini goes in near the end to keep things fresh and lively, and a splash of apple cider vinegar at the finish lifts the whole bowl. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — add crunch and brightness that make every spoonful feel complete. There are no hidden additives or ambiguous pantry staples to worry about here, just clean, recognizable ingredients from start to finish. It's the kind of deeply nourishing, crowd-pleasing soup that earns a permanent spot in your weekly rotation.
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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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