Low Sugar Pork & Hominy-Free Posole-Style Soup
This hearty, broth-based soup takes everything you love about a classic posole — tender shredded pork, bold aromatics, satisfying starchy chunks — and builds it entirely without a single gram of added sugar. Every bit of depth here comes from the slow simmer itself: seared pork shoulder, golden onion, garlic, ginger, and a warm spice blend of turmeric, Ceylon cinnamon, and oregano that makes the broth smell absolutely incredible. Cassava root steps in as the starchy anchor, turning buttery-soft after a gentle simmer and soaking up all that savory bone broth in the best possible way. A splash of apple cider vinegar at the end brightens the whole pot without any sweetener in sight. The optional toppings — shredded cabbage, sliced radishes, fresh cilantro, and a squeeze of lime — add crunch and freshness that make each bowl feel restaurant-worthy. This is the kind of deeply satisfying weeknight (or weekend) project that proves you never need hidden sugars to build serious, complex flavor.
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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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