Fructose Free Pork & Hominy-Free Posole-Style Soup
This deeply warming soup draws inspiration from the beloved Mexican classic, swapping out the traditional hominy for cassava root and zucchini to keep things gentle on a fructose-sensitive gut. The result is a rich, slow-simmered broth loaded with fall-apart pork shoulder that gets hours of low-and-slow love before it's shredded back into the pot. Turmeric, Ceylon cinnamon, fresh ginger, and dried oregano layer in serious depth of flavor without relying on any high-fructose ingredients or store-bought seasoning packets that can sneak in problematic additives. Cassava steps in as the hearty, starchy element — it soaks up the bone broth beautifully and gives the soup that satisfying, stick-to-your-ribs quality you'd expect from a bowl this comforting. A splash of apple cider vinegar at the end brightens everything up and balances the richness of the pork. The optional toppings — shredded cabbage, radishes, cilantro, and lime — let everyone customize their bowl and add a little freshness and crunch. It's the kind of soup that tastes like it took all day, because it basically did, and every minute is absolutely worth it.
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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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