Creamy Crockpot Poblano Hominy Beef Barbacoa

This creamy Crockpot poblano hominy beef barbacoa is the ultimate set-it-and-forget-it dinner. Tender beef chuck simmers for hours with roasted poblanos and hominy, all enveloped in a luscious sauce of sour cream and melted Monterey Jack.

Just layer the ingredients, cover, and let the slow cooker work its magic. The result is a rich, comforting, and deeply satisfying meal that tastes like it took all day to prepare—because it did, but without any hands-on effort. Serve it with warm tortillas for a complete, crowd-pleasing feast.

This recipe is a true dump-and-go slow cooker meal: raw beef, roasted poblanos, hominy, sour cream, and Monterey Jack go into the Crockpot in layers, and hours later you're rewarded with fork-tender, shreddable beef in a creamy, cheesy sauce.

The roasted poblanos add a mild smoky heat, while the hominy brings a pleasant chew that soaks up all the flavors. It's a comforting, hearty dish that's perfect for busy weeknights or casual gatherings. With minimal prep and a hands-off cooking method, this barbacoa is destined to become a family favorite.

Ingredients

Why this recipe works

Cooking beef chuck low and slow in a Crockpot breaks down the collagen in the meat, turning tough, inexpensive cuts into melt-in-your-mouth shreds. The long, gentle heat also allows the flavors of the roasted poblanos, hominy, and cheese to meld together into a cohesive, deeply savory sauce.

Because the ingredients are layered without stirring, the sour cream and cheese form a creamy blanket that slowly emulsifies into the cooking juices, creating a rich, velvety texture without any extra thickeners.

The beauty of this recipe lies in its simplicity and reliability. The slow cooker does all the work, and the ingredients are chosen to complement each other perfectly: the mild heat of poblanos, the earthy sweetness of hominy, and the tangy creaminess of sour cream and Monterey Jack.

The result is a balanced dish that's both comforting and impressive. Plus, the hands-off method means you can prep it in the morning and come home to a fragrant, ready-to-serve dinner.

Notes and substitutions

Beef chuck is the ideal cut for this recipe because it has enough marbling and connective tissue to become tender and flavorful after hours of slow cooking. If you can't find pre-cubed chuck, buy a chuck roast and cut it into 2-inch pieces yourself. Roasted poblano peppers are available in jars or cans in most supermarkets; if you prefer to roast your own, char fresh poblanos over a gas flame or under the broiler, then peel, seed, and dice them.

White hominy is canned and widely available; be sure to drain and rinse it before adding. Sour cream should be full-fat for the best texture and flavor—low-fat versions can curdle during long cooking. Monterey Jack cheese melts beautifully and has a mild, buttery flavor; for a sharper taste, try Pepper Jack or a blend of cheddar and Jack. The tortillas are optional but highly recommended for scooping up every bit of the creamy sauce.

• beef chuck cubes: Use boneless beef short ribs or brisket, cut into 2-inch pieces, for a similar rich, shreddable texture.
• roasted poblano peppers: If fresh poblanos are unavailable, use 2 cups of frozen roasted poblano strips or a 7-ounce can of fire-roasted poblano peppers, drained.
• white hominy: Yellow hominy or canned posole (drained) works well; both have the same tender, chewy corn texture.
• Monterey Jack cheese: Swap with shredded pepper Jack for a spicy kick, or a mix of cheddar and mozzarella for a milder melt.

Equipment

• 6-quart slow cooker
• cutting board
• chef's knife
• measuring cups
• measuring spoons
• large spoon
• serving spoon