Potatoes Latino

Ingredients

• 1  anaheim chile fresh whole minced seeded
• 18  asparagus spears fresh thin
• 3 tablespoons cider vinegar 
• 2 tablespoons cilantro leaves fresh chopped
• 2 cloves garlic minced
• 0.5 teaspoon ground cumin 
• 0.3 cup no-salt-added chicken broth undiluted canned
• 4 ounces monterrey jack cheese shredded reduced-fat
• 0.5 teaspoon oregano dried
• 2.5 pounds round potatoes red cut into 1/4-inch-thick slices
• 1 cup purple onion chopped
• 2 cups tomatoes fresh chopped

Equipment

• knife
• dutch oven
• peeler

Directions

1. Snap off tough ends of asparagus.
2. Remove scales from stalks with a knife or vegetable peeler, if desired.
3. Cut spears into 1-inch pieces. Set aside.
4. Cook potato in a Dutch oven in boiling water to cover 10 minutes.
5. Add asparagus; cook 5 minutes or until potato is tender and asparagus is crisp-tender.
6. Drain and set aside.
7. Coat Dutch oven with cooking spray; place over medium-high heat until hot.
8. Add onion, garlic, and chile; saute until crisp-tender.
9. Add cumin and oregano; saute 1 minute. Stir in tomato, broth, and vinegar. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
10. Add potato mixture; toss lightly to coat.
11. Sprinkle with cheese and cilantro.
12. Serve warm.