Legume Free Pork & Hominy-Free Posole-Style Soup
This soul-warming soup takes everything you love about a classic posole — tender shredded pork, a deeply savory broth, and vibrant toppings — and rebuilds it without a single legume or grain in sight. Instead of hominy, chunks of cassava root step in to deliver that satisfying, starchy chew that makes a bowl of this feel genuinely hearty and complete. The pork shoulder is seared until deeply golden before a long, slow simmer in bone broth, which means the meat becomes fall-apart tender and the broth develops serious depth. Turmeric, Ceylon cinnamon, fresh ginger, and oregano layer in warmth and complexity that make this taste far more involved than it actually is. A splash of apple cider vinegar at the end brightens everything up and keeps the rich broth from feeling heavy. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — add crunch and freshness that turn each bowl into something you'd happily serve to company. It's the kind of recipe that proves you don't have to sacrifice comfort or tradition to eat in a way that works for you.
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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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