Paleo Pork & Hominy-Free Posole-Style Soup
Traditional posole gets its hearty, starchy body from hominy — a corn product that doesn't fit a grain-free lifestyle — but this version solves that beautifully with chunks of cassava root, which turn tender and satisfying after a quick simmer. The real foundation here is a deeply browned pork shoulder, seared in coconut oil until golden and then slow-cooked in bone broth until it practically falls apart on the cutting board. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer in a warmth that feels complex without being fussy, and the apple cider vinegar stirred in at the end brightens the whole pot. Zucchini adds a fresh, light contrast to the rich broth and shredded meat, keeping the bowl from feeling too heavy. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — bring that classic posole-bar energy right to your kitchen table. It's the kind of soup that tastes like it took all day, and honestly, the low-and-slow braise does most of the work for you.
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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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