1. Soak guajillo chili peppers in 2 cups of hot water for an hour.
2. Add water to a large pot and bring it to a boil. Once it starts simmering, add bouillon paste to dissolve in water. Stir in to help dissolve.
3. Blend soaked chili peppers in a blender along with garlic, the water they were soaking in, and 1/2 tbsp salt. Blend well and strain into the pot of simmering broth.
4. Add hominy into the pot and simmer on low for 30 minutes.

If using Jackfruit:

1. Meanwhile, the pozole is simmering, prep the jackfruit. Open cans of jackfruit, drain, and rinse. Pat dry with a towel and shred using your hands.
2. Add jackfruit to a mixing bowl and add tamari/soy sauce, garlic powder, onion powder, maple syrup, and avocado oil.
3. Air-fry, bake or pan-fry for about 15 minutes or until golden brown and slightly crispy. Set aside.

If using soya (higher in protein):

1. Hydrate soya in 2 cups of hot vegetable broth or water for at least 10 minutes.
2. Once soya has cooled off and soaked up most of the broth, squeeze out excess broth and add soy sauce/liquid aminos and garlic powder.
3. Add seasoned soya to the pot of pozole.

If using vegan chicken:

1. Add a bag of frozen chicken to the simmering pot of pozole. Simmer for 10 minutes on low.

Final step:

1. Taste pozole and adjust salt if needed. After 30 minutes, serve in a bowl. Top off with shredded jackfruit (if using), chopped onions, shredded cabbage, sliced radishes, chili oil, and enjoy!