Gelatin Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the soul-warming tradition of posole, swapping out hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Slow-simmered pork shoulder becomes fall-apart shreddy and succulent after nearly two hours in the pot, building a depth of flavor that tastes like it took all day — because it kind of did, in the best way. The broth gets its warmth from turmeric, Ceylon cinnamon, fresh ginger, and dried oregano, creating something that feels both familiar and a little unexpected. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively rather than heavy. For anyone navigating a gelatin-free approach, this recipe is naturally in the clear — no thickeners, no hidden additives, just honest ingredients you can trace from start to finish. The optional toppings of shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime turn each bowl into something you'd genuinely want to photograph before eating. It's hearty, nourishing, and the kind of recipe that earns a permanent spot in your cold-weather 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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