Potatoes Latino
Potatoes Latino is a gluten free and vegetarian recipe with 6 servings. One portion of this dish contains roughly 11g of protein, 6g of fat, and a total of 208 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. A mixture of anaheim chile, round potatoes, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
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.
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.