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Roast the tomatillos, jalapenos, garlic, onion, poblano peppers on a comal or under the broiler. Keep an eye on the garlic so it doesn’t burn.
Toast the pepitas or pumpkin seeds on a dry pan without oil.
Place the roasted vegetables in a blender with ½ cup of vegetable broth and blend until smooth.
Pour in another ½ cup of broth into the blender, add the toasted pepitas, herbs and salt and blend until completely smooth.
Shred or pull apart the oyster mushrooms.
In a very large pot, heat up the olive oil and sauté mushrooms until soft and a little crispy. Season with some granulated garlic.
Pour in the salsa over the mushrooms and mix until well combined.
Pour in the remaining vegetable broth, then add the hominy and mix well.
Simmer over medium-low heat for 1 hour. Stir occasionally.
Taste the pozole and adjust seasonings. If adding more seasonings, cook another 10 minutes.
Serve with your favorite toppings and sides.