Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Transfer the 3 lb bone-in pork shoulder cut into 3-4 large chunks to a Cutting Board and let it cool slightly. Remove and discard the 1 white onion halved, 2 whole bay leaves, and 1 tsp black peppercorns whole from the broth. Reserve the broth in the Pot — you should have about 8 cups. Shred the 3 lb bone-in pork shoulder cut into 3-4 large chunks into bite-sized pieces, discarding any bones and excess fat.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Heat 1 tablespoon of 1 tbsp vegetable oil in the large Pot with the reserved pork broth over medium-high heat. Pour in the strained chile sauce all at once — it will sizzle and splatter, so stand back. Fry the sauce in the broth for 3–4 minutes, stirring constantly, until it deepens in color and smells toasty.

Add the drained 2 can hominy drained and rinsed and the shredded 3 lb bone-in pork shoulder cut into 3-4 large chunks back into the Pot. Stir everything together and bring to a gentle boil, then reduce to a simmer. Cook uncovered for 20–30 minutes, allowing all the flavors to meld together. Taste and adjust 2 tsp kosher salt as needed.

Ladle the pozole into large, deep bowls. Set out all the toppings in small bowls on the table: shredded 0.5 small green cabbage finely shredded, sliced 4 small radishes thinly sliced, diced 1 white onion halved, fresh 1 bunch fresh cilantro roughly chopped, 2 limes cut into wedges wedges, 1 tsp dried oregano Mexican oregano preferred, and chili flakes. Let each person build their own Mixing Bowl. Serve with tostadas on the side for dipping.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast. Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.