Gluten Free Pork & Hominy-Free Posole-Style Soup
This soul-warming soup takes everything you love about traditional posole — tender shredded pork, a deeply savory broth, and vibrant toppings — and rebuilds it without the hominy or any gluten-containing ingredients. Cassava root steps in as the hearty, starchy element, soaking up the broth beautifully while keeping the whole bowl naturally grain-free. The pork shoulder gets a proper sear before a long, slow simmer in bone broth seasoned with turmeric, Ceylon cinnamon, ginger, and oregano, which gives the soup a warmth and complexity that goes way beyond a basic weeknight pot. A splash of apple cider vinegar at the end brightens everything up and balances the richness of the coconut oil and slow-cooked pork. The toppings — shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime — add crunch and freshness that make each bowl feel restaurant-worthy. For anyone navigating a gluten-free lifestyle, this is the kind of recipe that proves you are not missing out on anything; you are just cooking smarter with ingredients that actually deliver.
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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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