Andy M.
Certified Pretend Chef
When adding mire poix or trinity veggies to a hot pot, I add them all at once. Garlic comes later to prevent burning. The point is to extract flavor from these veggies, not to do a perfect sauté. You want the veggies to soften and brown around the edges for most western dishes. These veggies end up getting cooked thoroughly in the pot with everything else.