Potatoes Latino

• 18 thin fresh asparagus spears
• 6 large round red potatoes (about 2 1/2 pounds), cut into 1/4-inch-thick slices
• Vegetable cooking spray
• 1 cup chopped purple onion
• 2 cloves garlic, minced
• 1 whole fresh Anaheim chile, seeded and minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 cups chopped fresh tomato
• 1/4 cup canned no-salt-added chicken broth, undiluted
• 3 tablespoons cider vinegar
• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 2 tablespoons chopped fresh cilantro

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

red potatoes, vegetable cooking spray, purple onion, garlic, anaheim chile, ground cumin, oregano, tomato, salt, cider vinegar, cheese, fresh cilantro

Taken from www.myrecipes.com/recipe/potatoes-latino (may not work)