Whole 30 Pork & Hominy-Free Posole-Style Soup
Posole is one of those deeply satisfying, soul-warming soups that can feel off-limits when you're eating clean — mostly because traditional versions rely on hominy, which isn't compliant. This version swaps in chunky cassava root to deliver that same hearty, starchy bite, and the result is genuinely impressive. Pork shoulder gets a long, slow braise in bone broth until it's fall-apart tender and rich, while turmeric, Ceylon cinnamon, fresh ginger, and oregano build a broth that's complex and fragrant without any shortcuts. The apple cider vinegar stirred in at the end brightens everything up and ties the whole pot together. Zucchini adds a fresh, tender contrast to the shredded pork and soft cassava, and the optional toppings — shredded cabbage, sliced radishes, cilantro, and lime — bring that classic posole-style finish to the bowl. It's the kind of meal that tastes like it took all day, and in the best possible way, it kind of did.
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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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