Peanut Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from classic posole but swaps out hominy for tender chunks of cassava root, giving you that same hearty, starchy comfort in every spoonful. Slow-simmered pork shoulder becomes fall-apart shredded meat bathed in a golden, aromatic broth built from turmeric, Ceylon cinnamon, fresh ginger, and oregano — a combination that smells absolutely incredible as it cooks. The coconut oil sear on the pork builds a rich, caramelized base that carries the whole pot, and the apple cider vinegar stirred in at the end brightens everything beautifully. Zucchini adds a fresh, tender bite without muddying the broth, keeping the final bowl clean and vibrant. For anyone navigating nut-free cooking, this recipe is refreshingly straightforward — every ingredient is whole and easy to verify, with no sauces or spice blends that typically hide surprise allergens. Finish your bowl with shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime for a restaurant-worthy presentation that comes together right at your stovetop. It's the kind of soup that tastes like it took all day — because it did, and every minute was worth it.
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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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