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Serve these spicy marinated pork shoulder steaks with toppings of guacamole, a mild chili salsa, and cool sour cream.

Chili Pork Steaks

4 pork shoulder steaks (about 6 ounces each), cut 1/2-inch thick

1 1/2 tablespoons chili powder

1 teaspoon dry oregano

1 teaspoon garlic salt

1/4 teaspoon ground cumin

3 tablespoons wine vinegar

3 tablespoons vegetable oil, divided use

Green Chili Salsa (recipe follows)

Easy Guacamole (recipe follows)

Sour cream for accompaniment

1. Trim and discard fat from pork steaks.
2. In a small bowl, combine chili powder,oregano, garlic salt, cumin, vinegar and 1 tablespoon of the oil. Rub mixture on both sides of each steak. Cover and refrigerate for at least 2 hours.
3. Meanwhile, prepare Green Chili Salsa and Easy Guacamole; cover and refrigerate.
4. Heat remaining 2 tablespoons oil in a wide frying pan over medium-high heat. Add steaks and cook, turning once, until meat is no longer pink in thickest part, about 10 minutes; cut to test.
5. Place salsa, guacamole and sour cream in individual bowls; offer alongside steaks to add to taste.

Makes 4 servings.

Green Chili Salsa

2 large ripe tomatoes, chopped

1 small onion, chopped

1 (4-ounce) can diced green chilies

1 tablespoon lime juice or distilled white vinegar

Salt and pepper to taste

1. Stir together all ingredients in glass bowl, cover, and refrigerate.

Makes about 2 cups.

2 ripe avocados

1 small onion, minced

1 garlic clove, finely minced

1 1/2 tablespoons fresh lime juice

1/2 teaspoon ground cumin

1 pickled jalapeño chili, seeded and minced (optional)

3 tablespoons chopped fresh cilantro leaves

Salt and freshly ground black pepper to taste

1. Halve and pit the avocados and scoop the flesh into a bowl. Mash the avocados coarse with a fork; stir in remaining ingredients and season to taste with salt and pepper. Cover surface with plastic wrap and refrigerate.

Makes about 2 cups.