Emulsifier Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the soul-warming tradition of posole, swapping hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Slow-simmered pork shoulder gets coaxed into fall-apart shreds over a couple of hours, building a depth of flavor that tastes like it took far more effort than it did. The broth is built entirely from whole, recognizable ingredients — coconut oil, bone broth, fresh aromatics, and a warm spice blend of turmeric, Ceylon cinnamon, and oregano — so there's nothing hidden, nothing processed, and absolutely no emulsifiers to worry about. That matters more than it might seem, because many store-bought broths and spice blends quietly sneak in additives that can derail an otherwise clean meal. Here, every ingredient earns its place. Zucchini goes in near the end to stay bright and just-tender, while a splash of apple cider vinegar lifts the whole pot with a subtle tang that balances the richness of the pork. Pile on the fresh cilantro, crunchy radishes, shredded cabbage, and a squeeze of lime, and you've got a bowl that's as vibrant to look at as it is to eat.
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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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