Seed Oil 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. Pork shoulder is seared in coconut oil until deeply golden, then slow-simmered in bone broth until it falls apart into silky, shreddable pieces — the kind of low-and-slow cooking that makes a kitchen smell incredible. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano build a broth that's complex and warming without relying on any industrial seed oils, which can sneak into store-bought soups and spice blends more often than you'd expect. Cassava brings a hearty, starchy bite that makes this feel genuinely filling, while zucchini and a splash of apple cider vinegar added near the end keep things bright and balanced. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — add crunch and freshness that take each bowl over the top. It's the kind of recipe that rewards a little patience and delivers a deeply nourishing meal that doesn't ask you to compromise on flavor or ingredients.
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!