Nitrate & Nitrite Free Pork & Hominy-Free Posole-Style Soup
This hearty, slow-simmered soup draws inspiration from classic posole but swaps in cassava root for hominy, creating a deeply satisfying bowl that's completely free from cured meats, processed broths, or any hidden preservatives. Pork shoulder is one of those cuts that rewards patience — after nearly two hours of gentle simmering, it shreds into tender, flavor-soaked pieces that make every spoonful feel like serious comfort food. The broth gets its warmth from turmeric, Ceylon cinnamon, fresh ginger, and oregano, building a complex, aromatic base without relying on any packaged seasoning blends that might sneak in unwanted additives. Cassava brings a starchy, slightly creamy texture that holds up beautifully in the pot, while zucchini adds a fresh, tender bite right at the end. A splash of apple cider vinegar just before serving brightens the whole thing and balances the richness of the pork. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — turn each bowl into something you'd happily serve to guests. It's the kind of soup that tastes like it took all day, because in the best possible way, it kind of did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!