Shellfish 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 aromatic broth, vibrant toppings — and builds it from ingredients that are naturally free of any seafood or shellfish concerns. The broth gets its incredible depth from turmeric, Ceylon cinnamon, fresh ginger, and dried oregano bloomed in coconut oil, so there's no need for any seafood-based flavor boosters or hidden additives to make it taste complex. Cassava root steps in where hominy would traditionally go, turning soft and hearty as it simmers and soaking up every bit of that golden, spiced broth. The pork shoulder is seared until deeply browned, then slow-simmered low and slow until it practically falls apart — that long braise is what makes the whole pot sing. A splash of apple cider vinegar at the end brightens everything up and balances the richness beautifully. Pile on the shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime for a bowl that looks as good as it tastes. It's the kind of meal that fills the kitchen with an irresistible smell and has everyone hovering near the stove long before it's done.
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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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