Seeds Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup takes everything you love about a classic posole — tender shredded pork, a rich and fragrant broth, and a spread of fresh toppings — and rebuilds it without a single seed in sight. Pork shoulder is seared until golden in coconut oil, then slow-simmered in bone broth with turmeric, Ceylon cinnamon, and dried oregano until it practically falls apart on its own. Cassava root steps in where hominy would normally go, delivering that same hearty, starchy chew that makes a bowl of this soup feel genuinely filling. A splash of apple cider vinegar at the end brightens the whole pot and pulls all those warm, layered flavors into focus. The optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime — add crunch and color without any seed-based garnishes to worry about. It's the kind of soup that tastes like it took all day, even if most of that time is hands-off simmering on the stove.
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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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