Creamy Cheddar Poblano Hominy Skirt Steak Crockpot Step-by-step instructions

Before you start

Before starting, slice the skirt steak across the grain into thin strips, about 2 inches long. If using fresh poblano peppers, roast them over an open flame or under the broiler until charred, then steam in a bowl for 10 minutes, peel, seed, and dice. Drain and rinse the hominy in a colander.

Soften the cream cheese by leaving it at room temperature for 30 minutes or microwaving it briefly. Shred the cheddar cheese if not pre-shredded. Measure out the salt and pepper. You will also want to have your slow cooker ready and a serving spoon on hand.

Instructions

Layer Everything in the Crockpot

1. 1Layer the Beef and Vegetables
   Place the sliced skirt steak strips in the bottom of the slow cooker. Scatter the diced roasted poblano peppers and drained hominy over the meat. Season with salt and black pepper.
   Look for The steak strips should cover the bottom, with peppers and hominy scattered evenly.
   Tip For deeper flavor, brown the steak strips in a skillet before adding to the slow cooker, but this is optional.
2. 2Add the Cheeses
   Place the block of cream cheese in the center of the slow cooker. Sprinkle the shredded sharp cheddar cheese over the top, covering the cream cheese and the other ingredients.
   Look for The cream cheese sits in the center, surrounded by cheddar.
   Tip Soften the cream cheese beforehand so it melts more evenly during cooking.

At the end of this phase, the slow cooker contains raw steak strips at the bottom, topped with diced roasted poblanos and hominy, and finished with the cream cheese block and shredded cheddar. The ingredients are arranged in layers, not yet mixed. The colors are vibrant: deep red beef, green peppers, pale hominy, and white and yellow cheeses. The raw meat is visible in spots, and the cheese sits on top. This is the 'dump it in' stage, and it should take only a few minutes.

Cook Low and Slow

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the sauce is bubbling. Stir gently halfway through cooking if possible, but avoid over-stirring. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling and the beef will shred easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid too often, as this releases heat and extends cooking time.

After several hours, the slow cooker is bubbling gently around the edges. The cream cheese has melted and blended with the cheddar to form a creamy, golden sauce. The beef strips have darkened and are clearly tender—they may begin to break apart with a gentle stir.

The aroma is rich, cheesy, and slightly smoky from the poblanos. The hominy is plump and has absorbed some of the sauce. The sauce is not yet fully smooth; some streaks of cream cheese may remain, but that is fine. The dish is nearly ready.

Stir, Rest, and Serve

4. 4Finish and Serve
   Once the beef is tender, stir the sauce to combine the melted cheeses into a smooth, creamy sauce. Let the beef rest for 3 minutes before serving. Serve hot over cilantro-lime rice or with warm tortillas.
   Look for The sauce is smooth and creamy, and the beef is tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a thicker sauce, leave the lid off for 10 minutes after cooking to allow some liquid to evaporate.

After stirring, the sauce is completely smooth and creamy, with no visible lumps of cream cheese. The beef strips are tender and coated in the sauce, and the hominy is evenly distributed. The steam rises fragrantly, and the dish looks like a hearty, comforting stew. Let it rest for a few minutes to allow the flavors to meld. Serve it over rice or with tortillas, and watch it disappear.

Common mistakes

One common mistake is lifting the lid frequently to check on the dish. Each time you open the slow cooker, heat escapes, which can significantly extend the cooking time. Another pitfall is using pre-shredded cheddar, which may not melt as smoothly due to added starches.

Be sure to soften the cream cheese, otherwise it may take longer to melt and create lumps. Over-stirring the mixture can break down the meat too much, so stir gently and only once or twice during cooking. Finally, do not skip the resting time after cooking—this allows the juices to redistribute and the meat to become even more tender.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart. The sauce should be bubbling around the edges and have a smooth, creamy consistency. To check the internal temperature, insert an instant-read thermometer into the thickest piece of steak; it should read at least 145°F (63°C) for food safety.

Because the beef is cooked in a moist environment, it will be well beyond this temperature after 6-8 hours on low, but it is still good practice to verify. The hominy should be tender but not mushy, and the sauce should coat the back of a spoon.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest