The perfect starter for the pork stew I made is a simple bowl of guacamole and some chips.
While corn tortillas are probably more common, once in a while I like the multi-colored flour-tortilla chips that are sold at my local Whole Foods. And the colors are nice.
Guacamole doesn't have to be complicated. In fact. I like simple versions the best.
If I was serving it alone, I might add some diced jalapenos. But when it's in a meal with a spicy component, I don't add any heat to the guacamole. Without the heat, it makes a nice counterpoint to the spicy food.
2 tablespoons finely diced onion
1 tablespoon chopped cilantro
Pinch of salt
Squeeze of fresh lime
Cut the avocado in half, remove the pit, and soop the flesh into a small bowl. Add the rest of the ingredients and stir to combine, mashing the avocado as you go, to your preferred smoothness.
Note: If you have left over guacamole, or you want to make it in advance, place plastic wrap directly on the surface of the guacamole and press out all the air. Refrigerate.