Low Iodine Pork & Hominy-Free Posole-Style Soup
This hearty, broth-based soup delivers everything you love about a classic posole — tender shredded pork, a deeply aromatic base, and satisfying bulk — without the hominy that traditional versions rely on. Cassava root steps in as the starchy anchor, soaking up the golden, spiced broth while adding a pleasantly dense, slightly creamy bite that makes each spoonful feel complete. The warm notes of turmeric, Ceylon cinnamon, and fresh ginger build a flavor profile that is complex without being fussy, and the long, slow simmer on the pork shoulder rewards your patience with meat that practically falls apart. For anyone navigating iodine restrictions, this recipe keeps things clean by leaning on whole, unprocessed ingredients — coconut oil, bone broth, fresh vegetables, and simple dried spices — so there are no hidden additives or fortified products to second-guess. A splash of apple cider vinegar at the end brightens the whole pot and ties the richness of the pork together beautifully. The optional toppings of shredded cabbage, radishes, cilantro, and lime wedges let everyone customize their bowl and add a fresh, crunchy contrast to the silky broth. It is the kind of deeply satisfying soup that feels like a project worth doing on a slow afternoon.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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