Green Paste:

• 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

Pozole:

• 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!

Options: Serve with brown rice!