High Fructose Corn Syrup Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup draws inspiration from the beloved Mexican classic, swapping out hominy for tender chunks of cassava root that soak up every bit of the rich, spiced broth. Slow-simmered pork shoulder becomes fall-apart shredded meat after nearly two hours in a pot with bone broth, aromatics, and a warming blend of turmeric, Ceylon cinnamon, and oregano — the kind of depth that tastes like it took all day because it basically did. Cassava steps in as a starchy, hearty stand-in that holds its shape beautifully and makes the bowl feel genuinely filling. Zucchini goes in near the end so it stays bright and just-tender rather than mushy, and a splash of apple cider vinegar at the finish lifts the whole thing. Avoiding high fructose corn syrup in a soup like this is mostly about what you leave out — and this recipe never calls for it in the first place. The only potential landmine is store-bought broth, which can hide sweeteners and additives, so using homemade or a carefully sourced compliant brand keeps everything clean. The toppings — cilantro, radishes, shredded cabbage, lime — are all fresh and naturally free of any processed sweeteners, so you can pile them on without a second thought. It's a bowl that's genuinely nourishing and completely free of ingredient anxiety.
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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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