Rye Free Pork & Hominy-Free Posole-Style Soup

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

Rye Free Pork & Hominy-Free Posole-Style Soup

This deeply satisfying soup draws inspiration from the slow-simmered soul of traditional posole, swapping in cassava root for the usual hominy to create something that's every bit as hearty and comforting. Tender shredded pork shoulder is the star — seared until golden, then braised low and slow in bone broth until it practically falls apart. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer in a warmth that feels complex without being fussy, and the apple cider vinegar stirred in at the end brightens the whole bowl beautifully. Cassava brings a starchy, satisfying chew that holds up in the broth, while zucchini adds a lighter note in the final minutes of cooking. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — are classic posole finishers that make each bowl feel fresh and customizable. Every ingredient here is naturally free of rye and grain-based fillers, so there's no need to scrutinize labels on store-bought broth if you're using a compliant brand or making your own. It's the kind of big-pot meal that tastes even better the next day, making it a smart choice for batch cooking.

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Ingredients

6 servings

For the soup

2 lb boneless pork shoulder, cut into 2-inch chunks
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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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