Citrus Free Pork & Hominy-Free Posole-Style Soup
This deeply warming soup draws inspiration from the soul-satisfying tradition of posole — that slow-simmered, broth-heavy Mexican stew — while swapping out hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Pork shoulder is seared until deeply golden before a long, low simmer transforms it into pull-apart, melt-in-your-mouth shreds, building layers of flavor that taste like they took all day (because, honestly, they kind of did). Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano give the broth a warmth that's complex without being fussy, and a splash of apple cider vinegar at the end brightens everything without relying on citrus juice. For anyone navigating a citrus-free approach, that small swap is the key move here — you get that same lifted, rounded finish the dish needs, completely fruit-acid-free. Zucchini goes in near the end so it stays just tender rather than turning to mush, adding a fresh, light contrast to the hearty pork and starchy cassava. The optional toppings — cilantro, radishes, shredded cabbage, and lime wedges — are exactly that: optional, so you can easily skip the lime and still land a bowl that feels complete and satisfying. This is the kind of recipe you make on a slow weekend afternoon and feel genuinely proud to ladle out.
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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)
Can be omittedlime
- 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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