Dice chuck roast into 2 inch chunks. To a 5- or 6-quart slow cooker add diced chuck roast, H-E-B green chile salsa, diced tomatoes, chicken broth, ground cumin, salt and pepper; stir to combine.

Put the lid on and cook until the meat is tender, 6 to 8 hours.

Serve ladled into bowls over rice (optional) and garnish with a dollop of sour cream and a sprinkling of the cilantro.

Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, diced tomatoes, ground cumin, salt and pepper in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.