Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Transfer the remaining pork mixture to an airtight storage container. Cover; store in the refrigerator up to 3 days or freeze up to 1 month. If frozen, thaw in the refrigerator overnight. Reheat pork mixture in a medium saucepan until heated through; serve as directed.
Equipment: 2-quart slow cooker
4 lean protein, 1 starch, 1 vegetable, 1/2 fat, 1/2 fruit