Nightshade Free Pork & Hominy-Free Posole-Style Soup
Traditional posole is built on a foundation of hominy and chile-laden broth — two things that are completely off the table when you're avoiding nightshades and grains. This version solves that problem beautifully by leaning on cassava root for that satisfying, starchy chew and a warming spice blend of turmeric, Ceylon cinnamon, and dried oregano to build deep, complex flavor without a single pepper in sight. The pork shoulder is seared until golden, then slow-simmered in bone broth until it's fall-apart tender and practically shreds itself — that long, low cook is where all the magic happens. Zucchini goes in at the end so it stays bright and just-tender rather than turning to mush, and a splash of apple cider vinegar at the finish lifts the whole bowl with a subtle brightness. The optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and lime wedges — bring crunch and freshness that make it feel festive and complete. It's the kind of deeply comforting, crowd-pleasing soup that genuinely doesn't feel like it's missing anything.
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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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