INGREDIENTS
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3 pounds chuck roast
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1 jar of H-E-B green chile tomatillo salsa
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2 cups chicken broth
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2 medium tomatoes (diced)
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1 tsp ground cumin
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1 tsp salt
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1 tsp pepper
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1/2 cup (s chopped fresh cilantro, divided)
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1/2 cup (s reduced-fat sour cream)