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In a medium pot, heat the oil over medium-high
heat. Add the onions and bell peppers, and
cook, stirring, for 3 to 5 minutes. Add the
cumin, salt, jalapeno, and garlic and cook,
stirring for 30 seconds. Add the tomatoes and
their juices and cook, stirring, for 2 minutes.
Add the chicken stock and tomato sauce and
simmer until thickened, about 15 minutes.
Remove from heat and add the cilantro.
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