Pozole Rojo con Yaca y Maíz Amarillo (Red Pozole with Jackfruit and Yellow Corn) [Vegan]

• 24 oz (680 g) dried yellow or white nixtamalized corn maize for pozole, rinsed
• Salted water, for cooking
• 2 cups (480 ml) vegetable broth
• 1 tablespoon (8 g) ground cumin
• 1 teaspoon oregano
• 2 bay leaves
• Salt and pepper, to taste
• 5 guajillo chiles, deseeded and destemmed
• 5 ancho chiles, deseeded and destemmed
• 3 cups (720 ml) vegetable broth
• 3 (20-oz [565-g]) cans green jackfruit, drained and rinsed
• 1/2 cup (120 ml) cooking oil, plus more for cooking as needed
• 2 tablespoons (17 g) cumin
• Salt, to taste
• 2 cups (140 g) shredded green cabbage
• 4 radishes, Cherry Belle or your favorite variety, cut into wedges
• 1/2 cup (8 g) cilantro leaves
• 5–10 (6-inch [15-cm]) tostadas
• 2–3 lemons, cut into wedges

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