Pistachio Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the soul-warming tradition of posole, swapping out hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Slow-simmered pork shoulder gets seared until golden, then braised low and slow until it practically falls apart — the kind of fork-tender result that makes a bowl feel like a serious accomplishment. Turmeric, Ceylon cinnamon, fresh ginger, and oregano layer in warmth and complexity without relying on any nuts or nut-derived ingredients, so there's zero concern about hidden allergens sneaking into your bowl. The apple cider vinegar stirred in at the end brightens everything up and keeps the broth from feeling heavy despite how hearty it is. Cassava brings a starchy, satisfying body to the soup that makes it genuinely filling, while the zucchini adds a fresh, tender contrast in the final minutes of cooking. Pile on the optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — and you've got a bowl that looks as vibrant as it tastes. It's the kind of recipe that rewards a little patience and fills the kitchen with an aroma that will have everyone asking when dinner is ready.
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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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