Roast pumpkin seeds set aside

Broil poblano peppers, green tomatillos, Serrano peppers until roasted from both sides

Sweat poblano peppers and remove skin, stem and seeds

Blend pumpkin seeds, poblano peppers, serrano peppers, green tomatillos, 1⁄2 bundle of cilantro, 1⁄2 onion, 1 garlic clove, 1 tsp cumin, 1 tsp dried oregano, 1 tsp Mexican dried or fresh epazote, salt to taste, aproxamidly 1⁄2 cup water/vegetable stock or as needed to blend into a paste consistency

Set aside green paste

Sauté chopped onion with water until translucent and add One minced/chopped garlic clove mix and stir

Sauté/steam jackfruit until fork tender. once ready pour into pot with sautéed onion and garlic

Add rinsed and drained hominy

Add cooked garbanzo beans

Add 32oz vegetable stock

Cook at medium heat and allow to simmer

Add green paste into pot and stir and mix into broth

Add salt, black pepper, cumin, oregano, total seasoning to taste, adjust spices

Serve with garnish and oil free tortilla chips or oil free tostadas!