Lupin Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup takes everything you love about a classic posole — tender shredded pork, a rich broth, and vibrant toppings — and rebuilds it with ingredients that are naturally free from lupin and its common hiding spots in processed foods. Pork shoulder is seared in coconut oil until deeply golden, then slow-simmered in bone broth with turmeric, Ceylon cinnamon, and oregano until it practically falls apart on its own. Instead of hominy, chunks of cassava root step in as the hearty, starchy element, soaking up all that aromatic broth beautifully. Zucchini goes in near the end so it stays just tender, and a splash of apple cider vinegar at the finish brightens the whole pot. The optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and lime — add crunch and freshness that make every bowl feel restaurant-worthy. It's the kind of soup that rewards patience, filling your kitchen with incredible fragrance while it simmers low and slow.
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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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