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9 green poblano chile peppers
12 dried chilpotle peppers (smoked jalapenos)
3 tablespoons olive oil
3 onions, finely chopped
3 lbs top sirloin, cubed
4 10-oz cans diced tomatoes with chiles
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp paprika
6 cloves garlic
3 teaspoons fresh chopped sage or 1 teaspoon dried
2 tablespoons fresh chopped oregano or 1 1/2 teaspoons dried

Peel poblanos by placing them under a broiler or over a flame and
turning until the skin is blackened all over. Remove, let cool
and peel (the chiles may be easier to peel if allowed to steam for
10 minutes in a paper sack). Chop and set aside.

Cover chilpotles with hot water and allow to sit for 30 minutes.
When soft, place water and chilpotles in a blender with garlic and
blend to a smooth puree.

Heat oil over medium heat. Add onions and cook on low heat until
the onion is dark and caramelized, about 45 minutes. Add beef,
chilpotle peppers, canned tomatoes with chiles, chili powder, cumin,
paprika, sage and oregano and bring to boil. Reduce heat and simmer
for 2 hours or until beef is tender.

Add poblanos and simmer an additional 20 minutes. Serve.


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