Cilantro

In a medium casserole or Dutch oven dish, heat the olive oil. Season the pork with salt and pepper and cook over high heat until browned on both sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.

Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes.

Add the chicken stock and bring to a boil.

Good with tacos, burritos, or just chips.

1. Combine all ingredients, taste and adjust seasoning as necessary.
2. Let the flavors mix for 15 minutes or so before serving, but serve within a couple of hours.

Recipe adapted from Smitten Kitchen

Guacamole is the perfect summer food, with all of the yummy ingredients in abundance it's begging to be made!

We here at Coke Farm enjoy using Hass Avocados, and Heirloom Tomatoes, as well as Shallots, Padrón Peppers and Meyer Lemons for our guacamole variation (but work with what you have on hand!)

To start, peel and remove the pit from the Avocadoes and place flesh into medium sized bowl. Smash the avocado with a fork until it is slightly creamy with some chunks of avocado still intact.