Start by simmering the vegetable broth, jackfruit, hominy, garlic, and onion in a large stockpot while you prep the salsa verde. In another pot, boil the tomatillos, onion, jalapeños or serranos, and pumpkin seeds in another pot.
Once the tomatillos soften and turn slightly darker, drain the water and blend the veggies along with cilantro, garlic, Mexican oregano, and salt. Remove the garlic and onion from the large stockpot and pour in the salsa verde.
Add 1-2 sprigs of epazote and continue cooking the pozole for about 20 minutes, then taste and adjust the seasonings to your liking. Serve it hot with your favorite garnishes. Happy eating!