Pecan 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 tender after a long braise in rich bone broth, and the warm spice blend of turmeric, Ceylon cinnamon, and dried oregano builds a broth that smells absolutely incredible while it cooks. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. The fresh toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — add crunch and color that make each bowl feel restaurant-worthy. Tree nut concerns are completely off the table here, since every ingredient from the coconut oil to the cassava is naturally free of any nut cross-contact worries. This is the kind of weekend soup that rewards patience, filling your kitchen with warmth and making enough to have leftovers you'll genuinely look forward to the next day.
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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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