Preheat oven to 400°F (200°C). Prepare a large rimmed baking sheet with parchment.
Place onion, jalepeno and peppers on cookie sheet, without oil and roast until completely soft and brown spots start to turn black, about 30-35 minutes. Remove from heat.
Meanwhile, 'pull' jackfruit into shreds by shredding with two forks and set aside.
In a food processor, puree the roasted vegetables with 2 cups cilantro, pepitas and ½ tsp of salt until it forms a thick salsa (you should still be able to see some texture). Set aside.
In a large soup pot over medium heat, heat olive oil and then add garlic, stirring frequently for 1-2 minutes to soften and then add jackfruit, along with cumin, coriander, and oregano and cook for 4-5 minutes until the mixture is fragrant.
Use your spatula to break up the jackfruit as you stir. Season with 1/2 teaspoon (2ml) salt and pepper.
If using a bouillon cube, in a small bowl, dissolve the bouillon in some hot water.
Next, add 4 cups of water to the pot along with the better than boullion (or dissolved bouillon) plus the roasted vegetable salsa and stir to mix.
Scrape up the tasty bits from the bottom of the pot. Then add hominy and beans, and simmer for 15 minutes.
Stir in half the lime juice, taste and add more lime juice if you like (I like!). Season with salt and pepper as desired.
Divide among bowls and garnish with your desired toppings.