Creamy Crockpot Poblano Hominy Beef Barbacoa Step-by-step instructions

Before you start

Before you start, cut the beef chuck into 2-inch cubes if not already pre-cubed. Roast the poblano peppers if using fresh: char them under the broiler or over a gas flame until blackened, then steam in a covered bowl for 10 minutes, peel, seed, and dice. Drain and rinse the hominy. Shred the Monterey Jack cheese from a block for the best melt. Measure out the sour cream. Have all ingredients ready and the slow cooker plugged in before you begin layering.

Instructions

Layer and Top

1. 1Layer the Beef and Vegetables
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker in an even layer. Scatter the diced roasted poblano peppers over the beef, then add the drained white hominy, distributing it evenly across the top.
   Look for The beef is mostly covered by the peppers and hominy, with some pink still visible.
   Tip For even cooking, try to arrange the beef in a single layer as much as possible.
2. 2Add the Creamy Topping
   Dollop the sour cream over the ingredients in the slow cooker, then sprinkle the shredded Monterey Jack cheese evenly over the top. Do not stir—the cheese and sour cream will melt and blend during cooking.
   Look for The top is covered with white and gold dollops of sour cream and cheese.
   Tip Avoid stirring at this stage; it helps create a creamy sauce as it cooks.

At the end of this phase, you'll see a colorful layer of beef, green poblanos, and golden hominy in the slow cooker, topped with white dollops of sour cream and a blanket of shredded cheese. The ingredients should be evenly distributed, with the cheese covering most of the surface.

Don't stir—you want the layers to remain distinct so they cook properly. The raw beef should be fully visible around the edges, and the aroma of fresh peppers and cheese is already inviting.

Slow-Cook and Shred

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender and shreds easily. The sauce will be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
   Look for The sauce is gently bubbling, and the beef is visibly falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking—each peek adds 20 minutes of cook time.
4. 4Shred the Beef
   Once the beef is tender, remove it from the slow cooker to a cutting board. Shred it with two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir gently to combine with the sauce. Let it rest for 3 minutes before slicing.
   Look for The beef pulls apart easily and is moist and tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shredding while warm makes it easier and keeps the meat juicy.

After hours of cooking, the slow cooker is filled with bubbling, fragrant steam. The beef is fork-tender and pulls apart easily, and the sauce is creamy and slightly thickened, with melted cheese and sour cream blended into a smooth, golden gravy. The poblanos have softened and melded into the sauce, and the hominy is plump and tender. Shred the beef and stir it back in, coating every strand with the rich, cheesy sauce. The smell is intoxicating—smoky, cheesy, and savory.

Finish and Serve

5. 5Finish and Serve
   Let the barbacoa rest for at least 3 minutes after shredding. Serve warm with flour tortillas, spooning the creamy sauce over the top. Enjoy the rich, melty, slow-cooked flavor.
   Look for The sauce is creamy and thick, and the beef is coated in cheesy goodness.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Warm the tortillas in a dry skillet or in the microwave for a pliable texture.

The finished barbacoa is a beautiful, hearty dish: shreds of tender beef, soft poblano strips, and hominy all suspended in a creamy, cheesy sauce that clings to every spoonful. The sauce is thick enough to coat the back of a spoon, and the flavors have melded into a harmonious blend of smoky, tangy, and rich.

Serve it warm with flour tortillas, and watch it disappear. The texture is luxurious and comforting, with a hint of heat from the poblanos that's balanced by the creamy cheese.

Common mistakes

A common mistake is lifting the lid to check on the cooking—this releases heat and extends the cooking time significantly. Another is cutting the beef into pieces that are too small; they can dry out. Stick to 2-inch cubes.

Overcooking on HIGH can make the beef dry and stringy; if possible, always use LOW for the best texture. Finally, don't skip draining the hominy—the extra liquid can make the sauce too thin. If the sauce seems too thin at the end, let it cook uncovered for 15–20 minutes to reduce.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and shreds easily—insert a fork into a cube; it should twist and pull apart with little resistance. The internal temperature of the beef should reach at least 145°F (63°C), but because it's cooked low and slow, it will likely be higher.

Let the beef rest for at least 3 minutes before shredding to allow the juices to redistribute. The sauce should be creamy and slightly thickened, with the cheese fully melted and incorporated.

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