1. Season the beef with the cinnamon and cumin. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until it's well browned on all sides. Pour off any fat.
2. Add the salsa verde to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the beef is fork-tender.