Soy Free Pork & Hominy-Free Posole-Style Soup
This deeply warming soup draws inspiration from the soul-satisfying spirit of posole, swapping traditional hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Pork shoulder is seared until deeply golden in coconut oil, then slow-simmered in bone broth until it practically falls apart — the kind of low-and-slow cooking that fills your kitchen with an incredible smell. Turmeric, Ceylon cinnamon, fresh ginger, and oregano layer in a warmth that feels both familiar and a little unexpected, making each spoonful genuinely interesting. Zucchini goes in near the end so it stays bright and just-tender, and a splash of apple cider vinegar at the finish lifts the whole pot. Navigating soy-free eating can get tricky with packaged broths and store-bought spice blends hiding unwanted additives, but every ingredient here is straightforward and easy to vet. The optional toppings — shredded cabbage, sliced radishes, cilantro, and a squeeze of lime — add crunch and freshness that make the bowl feel complete and restaurant-worthy. It's a hearty, crowd-pleasing pot of soup that happens to work beautifully for anyone keeping soy out of their kitchen.
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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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