Hazelnut Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the slow-simmered soul of traditional posole, swapping hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Pork shoulder gets a proper sear in coconut oil before a long, low simmer transforms it into pull-apart, melt-in-your-mouth shreds — the kind of texture that makes a bowl feel like a full meal. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer in warmth and complexity without leaning on any nuts or nut-derived ingredients, so the whole pot is naturally free of tree nut concerns from start to finish. Bone broth gives the base a silky, collagen-rich body that store-bought shortcuts simply can't replicate. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. The optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime — add crunch, color, and a little freshness that make each bowl feel customizable and lively. It's the kind of recipe that rewards patience and fills the kitchen with an aroma that will have everyone asking when dinner is ready.
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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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