Paraben Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the soul-warming tradition of posole but swaps out hominy for tender chunks of cassava root, making it a smart choice for anyone navigating sensitivities to common preservatives and additives found in canned or processed ingredients. Pork shoulder is seared until golden in coconut oil, then slow-simmered in bone broth until it practically falls apart — that long, low cook time is where all the richness comes from. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer in warmth and depth without relying on any spice blends or packaged seasonings that might sneak in unwanted compounds. Cassava brings a hearty, starchy body to the broth that makes each bowl genuinely filling, while zucchini adds a fresh, tender contrast right at the end. A splash of apple cider vinegar just before serving brightens everything up beautifully. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — are all whole, unprocessed, and completely customizable depending on what you have on hand. It's the kind of pot you'll want to keep on the stove all weekend.
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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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