Traditional Vegan Pozole Verde

In a large stockpot, add soaked and shredded jackfruit, vegetable broth, hominy, garlic, and onion. Bring to a simmer while you prep the salsa verde.
Add tomatillos, onion, jalapeños or serranos, and pumpkin seeds to another pot. Bring to a boil then reduce to a simmer. Once tomatillos soften and turn slightly darker, drain the water.
Add cooked vegetables to a blender along with cilantro, garlic, Mexican oregano, and salt. Blend on high until smooth.
Remove the garlic and onion from the large stockpot and pour in salsa verde from the blender. Add 1-2 sprigs of epazote and continue cooking for about 20 more minutes. Taste and adjust the salt to your liking.
To serve, ladle soup into a bowl and garnish with diced onions, shredded lettuce or cabbage, radishes, jalapeños, lime, avocado, or tostadas. Happy eating!