Heat a small amount of oil, water, or veg broth in a large pot or dutch oven over medium low heat. Add in onion, garlic, and poblano peppers and sauté for 5-7 minutes until tender and fragrant, adding additional water, broth or oil as needed. Add in the cumin and oregano and saute for 30 seconds before adding the tomatillos. Cook for 3-5 more minutes until tomatillos are soft and juicy. Transfer mixture to a high speed blender along with the cilantro and broth, and blend to your preferred texture - completely smooth, or just pulsed a few times and left chunky.

Meanwhile, wipe out the soup pot and add a small amount of oil, water, or broth and turn the heat to high. Add in the hominy and jackfruit or chicken substitute, and cook until browned for 4-5 minutes. Season with cumin, salt, cayenne and pepper. Return the sauce to the pot and add nutritional yeast, lime juice, and beans. Stir to combine. Bring the mixture to a boil, reduce heat to medium low and simmer for 10-15 minutes. Season to taste.

Serve hot topped with toppings above!