Mustard Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the classic Mexican posole tradition, swapping hominy for tender chunks of cassava root that soak up every bit of the rich, aromatic broth. Slow-simmered pork shoulder gets seared until golden, then braised low and slow until it shreds effortlessly into the pot — the kind of technique that turns an inexpensive cut into something genuinely special. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer in warmth and complexity without a drop of anything that could trigger a mustard sensitivity, making this a genuinely worry-free bowl for anyone navigating that allergy. Bone broth forms the backbone of the soup, giving it a silky, nourishing depth that store-bought shortcut versions simply can't match. A splash of apple cider vinegar at the end brightens everything up and balances the richness of the pork beautifully. Pile on the optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime — and you've got a bowl that looks as vibrant as it tastes. It's the kind of recipe that fills the kitchen with an incredible smell and has everyone hovering near the stove long before dinner is ready.
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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)
Can be omittedradishes
- 1 lime, cut into wedges (optional)
- ½ small head green cabbage, thinly shredded (optional)
Can be omittedgreen cabbage
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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