Rice Free Pork & Hominy-Free Posole-Style Soup
This soul-warming soup takes everything you love about a classic posole — tender shredded pork, a deeply savory broth, and a spread of bright toppings — and rebuilds it without the hominy or any grain in sight. Pork shoulder is seared until deeply golden before a long, low simmer in bone broth transforms it into fall-apart, spoonable meat that carries every bit of the turmeric, cinnamon, and oregano layered into the pot. Cassava root steps in as the hearty, starchy element, soaking up the broth beautifully and giving each bowl that satisfying body you'd otherwise miss. A splash of apple cider vinegar at the end lifts the whole thing and keeps the flavors from feeling heavy. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — add crunch and freshness that make every bowl feel like a proper occasion. It's the kind of recipe that proves you don't need to sacrifice comfort or complexity just because certain staple ingredients are off the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!