Red Pozole: Mexican Stew With Jackfruit, Corn, and Chiles
[Vegan, Gluten-Free]

For the Soup:

• 8 cups vegetable broth
• 1 25-ounce can hominy, rinsed and drained
• 1 20-ounce can green, young jackfruit, rinsed, drained, and pulled apart
• 1 15-ounce can chickpeas, rinsed and drained
• 1 medium onion, finely diced
• 6 garlic cloves, crushed
• 6 sprigs cilantro
• 3 tablespoons nutritional yeast
• 1 teaspoon dried sage
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 bay leaf

For the Chili Base:

• 2 dried California chilis, stems, and seeds removed
• 2 dried Kashmiri chilis, stems, and seeds removed
• 1 dried ancho chili, stem and seeds removed
• 1/4 medium onion
• 3 garlic cloves
• 1/2 teaspoon cumin
• 1/16 teaspoon clove
• 1 cup water
• 3 tablespoons neutral oil

For the Toppings:

• Red radishes, sliced
• Cilantro leaves
• Cabbage, shredded
• Lime wedges
• Dried oregano