Spicy Vegan Pozole Verde with Jackfruit

• 1large yellow onion — peeled, chopped
• 3large green bell peppers — seeded, halved, or large poblano peppers or tomatillos
• 1–2jalepeno peppers
• 2 cupscilantro leaves with tender stems — lightly packed, 2 bunches
• ¼ cupraw pumpkin seeds (pepitas)
• ½ tspsalt
• 14 ozjackfruit in brine — drained, 1 can
• ¼ cupextra virgin olive oil
• 5garlic cloves — minced
• 1 tbspground cumin
• 2 tspground coriander
• 2 tspdried oregano — preferably mexican
• ½ tspsalt
• —freshly cracked pepper
• 2 tspbetter than bouillon vegetarian chicken stock — or vegetarian bouillon cube
• 15 ozgolden hominy — drained, rinsed, 1 can, or white hominy
• 14 oz14 oz can pinto beans — drained, rinsed, 1 can, or cooked pinto beans
• 3limes

For serving

• —cabbage — finely shredded, or radishes
• —lime wedges
• —sliced jalapeños
• —cilantro leaves
• —avocado — diced