Dinner · Part 3 of 3: Tips & recipe card

Crockpot Cheddar Poblano Hominy Pork Carnitas Tips, FAQ & printable recipe

Name: Crockpot Cheddar Poblano Hominy Pork Carnitas
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican-American
Ingredients: 3 lb pork shoulder, cut into 1-inch cubes; 2 roasted poblano peppers, diced; 1 can (15 oz) white hominy, drained and rinsed; 8 oz cream cheese, softened and cubed; 2 cups shredded sharp cheddar cheese; 1/2 cup chicken broth; 2 tbsp fresh lime juice; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp black pepper; cilantro-lime rice, for serving

By Clara Weller · Oct 29, 2026

Slow cooker full of creamy cheddar poblano pork carnitas with hominy, steam rising

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

Tips for success

For the best texture, use a good-quality sharp cheddar that you shred yourself from a block. Pre-shredded cheese often contains cellulose and other anti-caking agents that prevent it from melting as smoothly.

Similarly, use full-fat cream cheese for a richer, more stable sauce. Low-fat versions may curdle or become grainy when melted for a long time.

To make this recipe even easier, you can prep the ingredients the night before: cube the pork, chop the peppers, and measure the spices.

Store them separately in the refrigerator, then assemble everything in the slow cooker in the morning. If you prefer a spicier dish, add a finely diced jalapeño or a pinch of cayenne pepper along with the other seasonings.

Variations

Spicy Chorizo Twist: Replace half of the pork shoulder with fresh Mexican chorizo, casing removed. Brown the chorizo in a skillet before adding to the slow cooker. Use pepper jack cheese instead of cheddar and add a minced chipotle pepper in adobo for extra heat.
Chicken and Hominy Stew: Substitute boneless, skinless chicken thighs for the pork shoulder. Cook on low for 6 to 7 hours, then shred. Use monterey jack cheese and add a can of diced tomatoes with green chiles for a different flavor profile.
Vegetarian Black Bean Version: Omit the pork and double the hominy, adding two cans of black beans. Use vegetable broth instead of chicken broth. The cooking time can be reduced to 4 hours on low, as there is no meat to tenderize.
Smoky Chipotle Pork: Add 1 to 2 chopped chipotle peppers in adobo sauce to the slow cooker along with the spices. Use smoked cheddar and a pinch of smoked paprika. The chipotle adds a deep, smoky heat that pairs well with the pork.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to restore the creamy sauce.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave until hot.
Reheat: Reheat in a saucepan over medium-low heat, stirring frequently, adding a splash of broth or water to loosen the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools, so add a splash of chicken broth or water when reheating to bring it back to a creamy consistency. Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot and bubbly.

This dish is excellent for meal prep. Cook the full recipe, then portion it into individual containers with rice and refrigerate or freeze.

It also makes a great make-ahead meal for a crowd—simply keep it warm in the slow cooker on the 'warm' setting for up to 2 hours before serving. The flavors continue to meld as it sits.

Serving ideas

Serve the pork carnitas over steamed cilantro-lime rice for a complete meal. The creamy, cheesy sauce soaks into the rice, making every bite rich and satisfying.

For a lighter option, serve over cauliflower rice or alongside warm corn tortillas. A squeeze of fresh lime juice over the top adds brightness and cuts through the richness.

This dish also works well as a filling for tacos, burritos, or quesadillas. Spoon the pork mixture into warm tortillas and top with shredded lettuce, diced tomatoes, or a dollop of sour cream. Leftover sauce can be used as a dip for tortilla chips. The possibilities are endless, so feel free to get creative with how you serve it.

Frequently asked questions

Can this recipe be made in a pressure cooker instead?

Yes, the same ingredients can be cooked in an Instant Pot. Sear the pork on the sauté setting first, then add the remaining ingredients and cook on high pressure for 40 minutes with a natural release of 15 minutes. Shred the pork and stir in the cheeses until melted.

Why is the sauce grainy?

Grainy sauce is usually caused by using pre-shredded cheese that contains anti-caking agents, or by cooking the dairy at too high a temperature. Always shred cheese from a block and cook on low heat. Also, ensure the cream cheese is softened before adding. Stir gently after cooking to combine.

Can this dish be frozen?

Yes, this dish freezes well. Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave, adding a splash of broth to loosen the sauce.

What can be used instead of hominy?

If hominy is unavailable, canned corn (drained) can be substituted, though the texture will be softer. For a more authentic flavor, dried hominy can be soaked overnight and cooked separately before adding. Or simply omit the hominy and add extra pork or beans.

How can the heat level be adjusted?

Roasted poblano peppers are mild, but for more heat, add a diced jalapeño or serrano pepper, or include chipotle peppers in adobo. To reduce heat, remove the seeds and membranes from the poblanos, or use canned green chiles instead. Serve with lime wedges to balance the heat.

Recipe card

Crockpot Cheddar Poblano Hominy Pork Carnitas

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

3 lb pork shoulder, cut into 1-inch cubes
2 roasted poblano peppers, diced
1 can (15 oz) white hominy, drained and rinsed
8 oz cream cheese, softened and cubed
2 cups shredded sharp cheddar cheese
1/2 cup chicken broth
2 tbsp fresh lime juice
1 tsp ground cumin
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
cilantro-lime rice, for serving

Instructions

Place the cubed pork shoulder in the bottom of the slow cooker. Scatter the diced roasted poblano peppers and the drained white hominy over the meat, spreading them evenly.
Sprinkle the ground cumin, garlic powder, salt, and black pepper over the pork and hominy. Pour the chicken broth and lime juice around the edges, without disturbing the top layer.
Place the cubed cream cheese in the center of the slow cooker. Scatter the shredded sharp cheddar cheese evenly over the top, covering as much surface as possible.
Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is fork-tender and shreds easily. Do not lift the lid during the first 6 hours on low. Let it rest for 3 minutes before slicing.
Once the pork is tender, use two forks to shred it directly in the slow cooker. Stir everything together until the cream cheese and cheddar are fully melted and the sauce is smooth and creamy.
Spoon the hot carnitas mixture over warm cilantro-lime rice on plates or in bowls. Serve immediately, with extra lime wedges if desired.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 32 g
Carbohydrates: 18 g
Fat: 35 g

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

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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.