Mushroom Free Pork & Hominy-Free Posole-Style Soup
This hearty, broth-based soup draws inspiration from the soul-warming tradition of posole, swapping in cassava root and zucchini for a bowl that's deeply satisfying without a single mushroom in sight. That matters more than it sounds — many rich, slow-cooked soups rely on mushrooms or mushroom-based broths to build depth, but this one gets there through a long, patient simmer of pork shoulder, bone broth, and a fragrant blend of turmeric, Ceylon cinnamon, and dried oregano. The result is a complex, golden broth that tastes like it took all day — because, honestly, it kind of does, and every minute is worth it. Searing the pork in coconut oil before braising locks in a caramelized richness that carries through every spoonful. The cassava root soaks up the broth beautifully, turning tender and starchy in the best possible way, while the zucchini adds a fresh, light contrast near the end of cooking. A hit of apple cider vinegar right before serving brightens the whole pot and keeps the flavors from feeling heavy. Pile on the radishes, shredded cabbage, cilantro, and a squeeze of lime, and you've got a bowl that's vibrant, nourishing, and completely built from ingredients you can trust.
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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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