Chicken Free Pork & Hominy-Free Posole-Style Soup
This hearty, slow-simmered soup draws deep inspiration from traditional posole but swaps in ingredients that keep things completely poultry-free from start to finish. Pork shoulder is the star here — seared until golden in coconut oil, then braised low and slow in bone broth until it practically falls apart into tender, shreddable pieces. Cassava root steps in to bring that satisfying, starchy body you'd normally expect from hominy, soaking up the fragrant broth beautifully as it cooks. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer into something that smells absolutely incredible and tastes even better. A splash of apple cider vinegar at the end brightens the whole pot and keeps the richness in check. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — add crunch and freshness that make every bowl feel like a proper occasion. It's the kind of deeply satisfying soup that rewards a little patience on the stovetop.
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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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