Gut Friendly Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup takes everything you love about posole — the tender shredded pork, the rich broth, the bright toppings — and rebuilds it with ingredients that are genuinely kind to a sensitive gut. Instead of hominy, which can be tough for many people to digest, cassava root steps in as the hearty, starchy element, turning perfectly soft after a gentle simmer. The broth gets its depth from a long, slow cook with bone broth, and the turmeric, Ceylon cinnamon, and fresh ginger layer in warmth and anti-inflammatory goodness without overwhelming the bowl. Coconut oil handles the searing, apple cider vinegar adds a subtle brightness at the finish, and every ingredient earns its place. The pork shoulder is cooked low and slow until it shreds effortlessly, so the texture is meltingly tender rather than chewy or heavy. Optional toppings like shredded cabbage, radishes, cilantro, and lime let you customize each bowl and add a fresh crunch that makes the whole thing feel restaurant-worthy. It's the kind of deeply nourishing, flavor-packed soup that proves eating with your gut in mind never has to feel like a compromise.
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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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