Lactose 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 aromatic broth, and a spread of bright toppings — and builds it entirely without dairy, so there's nothing to swap or skip. The 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, cassava root steps in as the hearty, starchy element, soaking up all that spiced broth and turning wonderfully tender. Zucchini adds a lighter note near the end, and a splash of apple cider vinegar lifts the whole pot with just enough brightness. Every single ingredient here is naturally free of lactose — no cream, no butter, no hidden dairy lurking in the base — so the richness you taste comes entirely from the long simmer and the quality of the broth. Pile on the shredded cabbage, radishes, cilantro, and a squeeze of lime for a bowl that looks and tastes like it took serious effort, even though the stove does most of the work.
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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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