Xanthan Gum Free Pork & Hominy-Free Posole-Style Soup
This deeply warming soup draws inspiration from the soul-satisfying spirit of posole — that slow-simmered, shreddy-pork magic — without any of the traditional hominy or the thickeners that can sneak into store-bought broths and spice blends. Pork shoulder gets a proper sear in coconut oil before braising low and slow in bone broth until it practically falls apart, building a rich, collagen-packed base that thickens naturally on its own. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer in a warmth that's complex without being fussy. Cassava root steps in as the hearty, starchy element, soaking up all that savory broth and turning tender and satisfying in about twenty minutes. A splash of apple cider vinegar at the end brightens the whole pot and balances the richness of the pork 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 came from a serious kitchen. No gums, no fillers, no shortcuts needed.
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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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