Honey 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 seared until golden, then braised low and slow until it shreds effortlessly into the pot — the kind of technique that rewards patience with serious depth of flavor. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano build a warm, aromatic base that feels both comforting and a little unexpected. Because every ingredient here is straightforward and naturally free of sweeteners, you never have to scan a label or second-guess a store-bought shortcut. The apple cider vinegar stirred in at the end brightens the whole bowl without any added sweetness, keeping the flavor balanced and clean. Pile on the optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — and you've got a complete, vibrant meal that looks as good as it tastes.
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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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