Sesame Free Pork & Hominy-Free Posole-Style Soup
This deeply warming soup takes everything you love about a classic posole — tender shredded pork, a rich and fragrant broth, and a spread of fresh toppings — and builds it from ingredients that are genuinely clean and worry-free. Sesame can sneak into store-bought broths, spice blends, and even packaged proteins, so making this from scratch with whole, identifiable ingredients is the smartest move. The pork shoulder is seared in coconut oil until deeply golden, then slow-simmered in bone broth with turmeric, Ceylon cinnamon, ginger, and oregano until it practically falls apart — that long braise is where all the magic happens. Cassava root steps in as the hearty, starchy element, soaking up the spiced broth and turning silky-tender alongside bright bites of zucchini. A splash of apple cider vinegar at the end lifts the whole pot and keeps the flavors lively rather than heavy. Pile on the radishes, shredded cabbage, cilantro, and a squeeze of lime for that signature posole-style finish — crunchy, fresh, and completely satisfying. It's the kind of bowl that feels like serious comfort food without a single ingredient you'd have to second-guess.
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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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