Wheat Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the slow-simmered soul of traditional posole, swapping out hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Pork shoulder is seared until golden, then braised low and slow until it practically falls apart — the kind of fork-tender result that makes a bowl feel genuinely restorative. Turmeric, Ceylon cinnamon, fresh ginger, and oregano build a warm, layered flavor profile that's anything but one-note, while bone broth gives the base real body and depth. Since every ingredient here is naturally free of wheat and grain-based thickeners, there's no need to audit labels or make substitutions — the recipe is already built that way from the ground up. Cassava and zucchini keep the texture interesting, and a splash of apple cider vinegar at the end brightens the whole pot beautifully. Pile on the optional toppings — shredded cabbage, sliced radishes, fresh cilantro, a squeeze of lime — and you've got a bowl that looks and tastes like it took serious effort, even if your Dutch oven did most of the work.
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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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