Posole rojo con frijoles pintos/Red pozole with pinto beans

For the jackfruit mixture: Start with 2 20 0z cans Trader Joe’s jackfruit in brine, drained, rinsed and separated to consistency of pulled pork in a mixing bowl. Add a 7 oz can Herdez chipotle peppers in adobo sauce. Use all of the sauce, and as many or few peppers as you like for hotness. Add Pacific brand vegetable broth, about 16 oz, to cover. Add Wright's liquid smoke, about 1-2 tsp, and the juice of one lime. Cover and set aside.

Remaining ingredients:

2 tbsp oil

2 white onions, diced

1-2 tbsp minced garlic

1 tbsp dried cilantro

1 tbsp dried cumin

1 tbsp dried oregano

salt to taste

2 6 oz cans tomato paste

80 oz Pacific vegetable broth

40 oz canned pinto beans, rinsed

40 oz canned hominy, rinsed

4 cups water

In a large stock pot, heat oil and cook onion until translucent. Add garlic and seasonings, cook until fragrant. Add tomato paste and jackfruit mixture. Stir well. Add vegetable broth, water, beans and hominy. Adjust seasonings to taste. Simmer and reduce, about one hour or more. Serve hot.