Cook the pork shoulder and ribs or neck bones with garlic and enough water to cover in a large pot.

For the sauce: Bring the tomatoes and chiles to a boil, but do not cook them all the way through. After about 3 minutes of boiling, transfer them to a blender with the spinach, poblano peppers, and pumpkin seeds. Blend until very smooth.

Add the hominy and green sauce to the pot with the meat. Simmer until the hominy kernels burst and everything is fully cooked.

Serve with chopped white onion, shredded lettuce, sliced radishes, dried oregano, and corn tostadas.