Dinner · Part 3 of 3: Tips & recipe card

Crockpot Cheddar Poblano Hominy Beef Barbacoa Tips, FAQ & printable recipe

Name: Crockpot Cheddar Poblano Hominy Beef Barbacoa
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Mexican-American
Ingredients: 2 1/2 lb beef chuck, cut into cubes; 2 cups diced roasted poblano peppers; 1 can (15 oz) white hominy, drained; 8 oz cream cheese, softened; 2 cups shredded sharp cheddar cheese; 1 tsp kosher salt; 1/2 tsp black pepper; cilantro-lime rice, for serving

By Clara Weller · Oct 29, 2026

Shredded beef barbacoa with creamy cheddar sauce, hominy, and poblano peppers in a slow cooker

Prep: 15 min
Cook: 8 h
Total: 8 h 20 min
Serves: 8

Includes 5 min resting

Tips for success

For the best flavor, use freshly shredded cheese rather than pre-shredded, which often contains anti-caking agents that affect melting. Roast the poblano peppers yourself by charring them over a flame, then steaming and peeling them.

This adds a deeper, smokier flavor. If you have time, sear the beef cubes in a hot skillet before adding to the slow cooker for extra richness, though it's not necessary.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe dish and heat in 30-second intervals, stirring occasionally, until hot.

The sauce may thicken upon cooling; add a splash of beef broth or water when reheating to loosen it. This dish also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.

Variations

Spicy Kick: Add 1-2 diced jalapeños or a teaspoon of chipotle powder to the slow cooker for extra heat. Increase the amount of roasted poblanos or use hot pepper Jack cheese instead of cheddar.
Beef and Bean: Stir in a can of drained black beans or pinto beans during the last 30 minutes of cooking for added protein and fiber. This stretches the dish further and adds a different texture.
Chicken Version: Swap the beef chuck for boneless, skinless chicken thighs. Cook on low for 6-8 hours until chicken is tender and shreds easily. Ensure the internal temperature reaches 165°F (74°C) before serving.
Smoky Twist: Add 1-2 chipotle peppers in adobo sauce, minced, along with a teaspoon of adobo sauce, to the slow cooker. This adds a deep, smoky flavor that complements the roasted poblanos.

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 to revive the sauce.
Freezer: Freeze the barbacoa (without rice) in a freezer-safe container for up to 3 months.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a tablespoon of water or broth if the sauce is too thick.

Store any leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day. Reheat gently on the stovetop or microwave, adding a little broth if needed to restore the saucy consistency. The rice should be stored separately to keep it from becoming soggy.

This recipe is perfect for meal prep. Prepare the ingredients the night before by cutting the beef, dicing the peppers, and measuring the cheese. Store them separately in the refrigerator.

In the morning, simply add everything to the slow cooker and set it to cook. You can also cook the entire dish ahead of time and refrigerate it; the flavor only improves. Reheat on the stovetop or slow cooker before serving.

Serving ideas

Serve this barbacoa over fluffy cilantro-lime rice for a complete meal. The rice absorbs the creamy sauce beautifully. You can also use warm tortillas to make tacos or burritos, or serve it on tostadas with a sprinkle of fresh cilantro. For a heartier bowl, add black beans or a side of avocado slices. The possibilities are endless.

Pair this dish with a simple side salad or grilled vegetables to balance the richness. For a festive touch, set out small bowls of pickled onions, sliced radishes, and lime wedges for diners to customize their plates.

A cold beer or a citrusy sparkling water makes a great beverage. This is a crowd-pleasing meal that's perfect for family dinners or casual gatherings.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this recipe is excellent for meal prep. Cook it fully, then store in an airtight container in the refrigerator for up to 4 days. The flavors meld even more overnight. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce thickens. It can also be frozen for up to 3 months.

What can be used instead of white hominy?

If white hominy is unavailable, yellow hominy is a direct substitute. Drained canned corn can also be used, though the texture will be different. For a more authentic flavor, try posole (dried hominy) that has been soaked and cooked, but that requires extra time. The dish will still be delicious with any of these options.

Why does the sauce sometimes separate or look curdled?

Separation can occur if the slow cooker is too hot or if the cream cheese is added cold. To avoid this, use softened cream cheese and ensure the cooker is on low heat. Stirring too early can also break the sauce. If it does separate, whisk it vigorously or blend briefly with an immersion blender to bring it back together.

Can this be cooked on high instead of low?

Yes, you can cook on high for 4-5 hours instead of low for 8-10 hours. The beef will still become tender, but the sauce may not be as deeply flavored. Keep an eye on it to ensure it doesn't burn. The internal temperature of the beef should reach at least 145°F (63°C) before serving.

Is it necessary to sear the beef before slow cooking?

No, searing is optional. The slow cooker will tenderize the beef without it, and the fat from the chuck adds flavor. However, searing can add a deeper, caramelized flavor to the dish. If you have time, sear the cubes in a hot skillet with a little oil before adding to the slow cooker. This step is not required.

Recipe card

Crockpot Cheddar Poblano Hominy Beef Barbacoa

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 8

Ingredients

2 1/2 lb beef chuck, cut into cubes
2 cups diced roasted poblano peppers
1 can (15 oz) white hominy, drained
8 oz cream cheese, softened
2 cups shredded sharp cheddar cheese
1 tsp kosher salt
1/2 tsp black pepper
cilantro-lime rice, for serving

Instructions

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.
Place the softened cream cheese block in the center of the mixture. Sprinkle the shredded sharp cheddar cheese evenly over the top.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 35 g
Carbohydrates: 20 g
Fat: 33 g

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

Next recipe

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Crockpot Cheddar Rotel Jalapeño Beef Barbacoa

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.