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

Before you start

Before starting, cut the beef chuck into 1-inch cubes and season with salt and pepper. Dice the roasted poblano peppers if not already prepared. Drain and rinse the white hominy. Measure the shredded cheddar cheese and set aside.

Soften the cream cheese at room temperature for about 30 minutes. Have the slow cooker ready and all ingredients within reach. This recipe is truly dump-and-go, so there's minimal prep work involved.

Instructions

Layer and Top

1. 1Layer the Ingredients
   Place the cubed beef chuck in the bottom of the slow cooker. Season with salt and pepper. Scatter the diced roasted poblano peppers and drained white hominy evenly over the meat.
   Look for The beef cubes are nestled in the cooker with peppers and hominy scattered on top.
   Tip For even cooking, spread the beef in a single layer if possible.
2. 2Add Cheese Toppings
   Place the softened cream cheese block in the center of the mixture. Sprinkle the shredded sharp cheddar cheese evenly over the top.
   Look for The cream cheese sits in the middle, with cheddar covering the surface.
   Tip Soften the cream cheese beforehand for easier melting.

At the end of this phase, the slow cooker contains cubed beef seasoned with salt and pepper, topped with diced roasted poblanos and drained hominy.

The cream cheese block sits in the center, and shredded cheddar covers the surface. The ingredients are raw and neatly layered, waiting for the slow cooker to work its magic. This is a quick step that takes just minutes.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   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. Do not stir during cooking. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the beef is falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid—each peek adds cooking time.
4. 4Shred the Beef
   Using two forks, shred the beef directly in the slow cooker. Stir to combine with the sauce, peppers, and hominy. Let rest for at least 3 minutes before serving.
   Look for The beef pulls apart easily and is coated in the creamy sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For larger shreds, pull gently; for finer, use a quick motion.

After hours of slow cooking, the beef is fork-tender and the cheese has melted into a rich, creamy sauce. The mixture is bubbling gently, and the aroma is intoxicating. Shredding the beef directly in the cooker ensures it absorbs all the flavors. The sauce is thick and coats the meat and hominy beautifully. This is the heart of the recipe.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the warm cilantro-lime rice onto plates or into bowls. Top with a generous scoop of the beef barbacoa mixture, including plenty of sauce.
   Look for The rice is fluffy and the beef is piled high with a creamy sauce.
   Tip Warm the rice just before serving for the best texture.

The final phase is all about serving. Spoon the cilantro-lime rice onto plates, then top with a generous scoop of the beef barbacoa. The sauce is molten and creamy, the beef is tender and flavorful, and the hominy adds a pleasant chew. The dish is visually appealing with vibrant colors and a comforting, hearty appearance. It's ready to be enjoyed.

Common mistakes

One common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Trust the recipe and resist the urge. Another is using low-quality cheese that doesn't melt well; opt for freshly shredded cheese.

Also, do not stir the ingredients during cooking—this can break up the beef before it's tender. Finally, ensure the beef is fully submerged in the sauce as it cooks; if not, it may dry out. Follow the timing and you'll get perfect results.

How to tell it’s done

The beef is done when it is fork-tender and easily shreds with two forks. The internal temperature should reach at least 145°F (63°C) for whole-cut meat, but since it cooks for so long, it will be well beyond that.

The sauce should be thick and creamy, with the cheese fully melted and incorporated. The hominy should be tender but still hold its shape. Let the beef rest for at least 3 minutes after shredding to allow the juices to redistribute.

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