1-First, prepare all ingredients by washing, peeling, and chopping the tomatillos, green chilies, onion, garlic, and cilantro to have them ready for cooking.

2-Second, roast the green chilies under a broiler or on a grill until charred, then peel and set aside to bring out that smoky flavor.

3-Third, in a large pot, brown the cubed pork shoulder over medium-high heat, ensuring an even sear to lock in juices and build a rich base.

4-Fourth, add chopped onions and minced garlic, sautéing until translucent and aromatic to enhance the overall depth.

5-Fifth, incorporate tomatillos, roasted chilies, and chicken broth; stir well to combine all ingredients into a hearty mixture.

6-Sixth, bring the mixture to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours until pork is tender and sauce has thickened, allowing flavors to meld beautifully.

7-Seventh, stir in chopped cilantro and season with salt and pepper to taste for a fresh finish.

8-Final step: Serve hot, garnished with additional cilantro or lime wedges. For dietary adaptations, tofu can replace pork in the third step, and vegetable broth can substitute chicken broth in the fifth step.