Yeast Free Pork & Hominy-Free Posole-Style Soup
This soul-warming soup takes everything you love about a classic posole — tender shredded pork, a deeply savory broth, and bright, crunchy toppings — and rebuilds it without any of the ingredients that can be a problem for yeast-sensitive eaters. Traditional versions rely on hominy, which can be a hidden source of concern, so cassava root steps in as the starchy, satisfying swap, soaking up the broth beautifully while staying completely compliant. The bone broth base is simmered low and slow with turmeric, Ceylon cinnamon, fresh ginger, and dried oregano, which means the flavor is anything but flat — it's layered, aromatic, and genuinely complex. A splash of apple cider vinegar at the end brightens the whole pot without tipping into anything fermented or problematic. Pork shoulder gets seared until deeply golden before braising, so the meat turns fall-apart tender and rich rather than bland or watery. Finish your bowl with shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime for that signature posole contrast of warm broth and cool, crisp garnishes. It's the kind of recipe that makes a big, comforting pot of soup feel completely accessible on a restricted diet — no compromises, just really good food.
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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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