MSG 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 with clean, whole ingredients that are completely free of added glutamates or flavor enhancers. The depth here comes entirely from the cooking process itself: a proper sear on the pork shoulder, a long slow simmer in bone broth, and a spice blend of turmeric, Ceylon cinnamon, and dried oregano that layers in warmth without any shortcuts. Cassava root steps in as the hearty, starchy element, soaking up the broth beautifully and giving the soup that satisfying, stick-to-your-ribs body. A splash of apple cider vinegar at the end brightens everything and ties the flavors together in a way that feels almost effortless. The optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime — add crunch and freshness that make each bowl feel lively and restaurant-worthy. For anyone navigating store-bought soups and broths loaded with hidden additives, this recipe is a genuine relief: every ingredient is straightforward, and the flavor is entirely earned. It's the kind of pot you'll want to make on a Sunday and eat all week long.
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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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