Dairy Free Pork & Hominy-Free Posole-Style Soup
This deeply satisfying soup takes everything you love about a classic posole — tender shredded pork, a rich and fragrant broth, and a spread of bright toppings — and builds it entirely without dairy, so there's nothing to swap or skip. Pork shoulder is seared in coconut oil until deeply golden, then slow-simmered in bone broth with turmeric, Ceylon cinnamon, ginger, and oregano until it practically falls apart on its own. Instead of hominy, chunks of cassava root step in as the hearty, starchy element, soaking up all that spiced broth beautifully. Zucchini goes in near the end to stay tender without turning to mush, and a splash of apple cider vinegar at the finish lifts the whole pot with just the right amount of brightness. The optional toppings — shredded cabbage, sliced radishes, cilantro, and lime — aren't just garnish; they add crunch, freshness, and color that make every bowl feel restaurant-worthy. Because the broth is built entirely from whole aromatics and compliant bone broth, you don't have to squint at labels or worry about hidden cream or butter sneaking in. It's the kind of deeply nourishing, crowd-pleasing soup that earns a permanent spot in your cold-weather rotation.
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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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