Creamy Cheddar Poblano Hominy Skirt Steak Crockpot Tips, FAQ & printable recipe

Tips for success

For the best flavor, take the time to roast the poblano peppers yourself. Charring them over a gas flame or under the broiler until the skin is blackened, then steaming them in a covered bowl, makes it easy to peel off the skin and reveals a smoky, slightly sweet flavor that you cannot get from canned peppers.

If you are short on time, a jar of roasted peppers is a fine substitute, but be sure to drain them well. The hominy adds a wonderful texture; if you prefer a softer bite, cook it on low for the full 8 hours.

This recipe is incredibly versatile. You can adjust the heat by using hotter peppers like jalapeños or adding a pinch of cayenne pepper. For a smoky twist, add a teaspoon of smoked paprika or chipotle powder. If you want a thinner sauce, stir in a splash of chicken broth or milk at the end.

To thicken, leave the lid off for the last 30 minutes of cooking. The leftovers are even better the next day, as the flavors continue to develop. Serve with a squeeze of lime and chopped cilantro for a fresh finish.

Variations

• Spicy Chorizo-Steak Mix: Replace half of the skirt steak with fresh Mexican chorizo, browned and drained. Add a diced jalapeño along with the poblanos for extra heat. The chorizo adds a spicy, smoky depth that pairs wonderfully with the creamy sauce.
• Chicken Poblano Hominy: Swap the skirt steak for boneless, skinless chicken thighs. Cook on low for 4-5 hours until the chicken shreds easily. Shred the chicken and stir back into the sauce. This version is lighter but just as creamy and satisfying.
• Veggie Hominy Stew: Omit the beef and add an extra can of hominy, a can of black beans, and a diced zucchini. Increase the poblano peppers to three. Cook on low for 4 hours. This vegetarian version is hearty and full of flavor.
• Smoky Chipotle Steak: Add 1-2 chipotle peppers in adobo sauce, minced, along with the other ingredients. The smoky, spicy flavor of chipotle complements the creamy sauce and adds a deep, complex heat. Serve with extra lime wedges.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until hot and bubbly. Add a little broth or water if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, but you can thin it with a little broth or water when reheating. Reheat gently in the microwave or on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling, as the dairy sauce can separate. For best texture, consume within 3 days.

This recipe is ideal for making ahead. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

Alternatively, you can cook the dish completely, let it cool, and refrigerate it in a covered container. It will keep for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually improve after a day in the fridge.

Serving ideas

Serve this creamy steak and hominy over fluffy cilantro-lime rice to soak up the rich sauce. The rice’s bright, citrusy flavor balances the creamy, savory dish.

Alternatively, spoon it into warm flour tortillas and top with shredded lettuce, diced tomatoes, and a dollop of sour cream for a delicious taco night. A side of black beans or a simple green salad with a tangy vinaigrette would round out the meal perfectly.

For a low-carb option, serve it over cauliflower rice or alongside roasted vegetables. The dish is also delicious on its own in a bowl, garnished with chopped cilantro, sliced radishes, and a squeeze of fresh lime. For a heartier meal, add a side of warm cornbread or crusty bread to mop up the sauce. This recipe is sure to become a family favorite, perfect for weeknight dinners or casual get-togethers.

Frequently asked questions

Recipe card

Creamy Cheddar Poblano Hominy Skirt Steak Crockpot

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef skirt steak, sliced into strips
• 2 large roasted poblano peppers, diced
• 1 can (15 oz) white hominy, drained and rinsed
• 8 oz cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

18 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.