Pepper Jack Poblano Hominy Beef Barbacoa: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before you start, cut the beef chuck into 2-inch cubes if not already cubed. Roast and dice the poblano peppers, or drain a jar of roasted peppers. Drain and rinse the hominy. Measure the queso blanco dip and shred the pepper jack cheese. Have your slow cooker ready and plug it in. No other prep is needed—this recipe truly is a dump-and-go.

Instructions

Layer and Cook Low and Slow

1. 1Layer the Ingredients
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Scatter the diced roasted poblano peppers and drained white hominy over the beef. Pour the warm queso blanco dip evenly over the top, then sprinkle with the shredded pepper jack cheese. Do not stir.
   Look for The slow cooker should be filled about halfway, with the queso and cheese forming a creamy top layer.
   Tip For the most even cooking, spread the beef in a single layer if possible.
2. 2Cook on Low
   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 easily shreds. The sauce will look bubbly and the cheese will be fully melted. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the beef should pull apart with a fork and the sauce should be thick and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.

At the end of this phase, the slow cooker will be filled with raw beef, peppers, hominy, and a creamy cheese layer. The queso and pepper jack will melt as the pot heats, creating a rich, golden sauce.

The beef will be submerged in the liquid, and you'll start to smell the warm, cheesy aroma. After 8 hours on low, the beef should be fork-tender and the sauce bubbly and thickened.

Shred and Season

3. 3Shred the Beef
   Using two forks, shred the beef directly in the slow cooker, mixing it gently with the sauce, peppers, and hominy. If the sauce seems too thin, let it cook uncovered for 15 to 20 minutes to thicken. For a thicker sauce, mash some of the hominy against the side of the pot.
   Look for The beef should shred easily and be coated in a creamy, cheesy sauce.
   Tip Shred the beef while it's still warm for the best texture.
4. 4Adjust Seasoning
   Taste the barbacoa and adjust seasoning if needed. If you prefer more heat, stir in a pinch of cayenne or a few dashes of hot sauce. If you like it richer, add an extra handful of shredded cheese and stir until melted.
   Look for The sauce should be creamy and well seasoned, with a gentle kick from the pepper jack.
   Tip Be careful with salt: the queso and cheese are already salty.

Once the beef is tender, shred it directly in the pot. The meat should pull apart easily and be coated in the creamy, spicy sauce. The hominy will be tender but still hold its shape, and the poblano strips will be soft. Taste the sauce and adjust seasoning if needed—it should be rich, cheesy, and mildly spicy with a smoky undertone.

Serve and Enjoy

5. 5Serve the Barbacoa
   Spoon the hot barbacoa over warm tortillas, into tacos, or onto a plate with rice and chips. Garnish with fresh cilantro, diced onion, or a squeeze of lime if desired. Serve immediately.
   Look for The barbacoa should be hot, creamy, and full of melted cheese.
   Tip Warm the tortillas before serving for the best texture.

The finished barbacoa should be hot, creamy, and full of melted cheese. The sauce should cling to the beef and hominy, and the dish should be aromatic with roasted peppers and pepper jack.

Serve it immediately over rice, in tacos, or with tortilla chips. The texture should be luscious and satisfying, with every bite delivering tender beef and a velvety, cheesy sauce.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Resist the urge to peek. Another is undercooking the beef: if it's still tough, it needs more time.

Also, don't skip draining the hominy, as excess liquid can thin the sauce. Finally, be careful with salt—the queso and cheese are already salty, so taste before adding more.

How to tell it’s done

The barbacoa is done when the beef is fork-tender and easily shreds. Use two forks to pull the meat apart; it should separate with little resistance. The sauce should be thick, creamy, and bubbly, with the cheese fully melted and incorporated.

If the sauce is too thin, cook uncovered for 15–20 minutes to reduce. For food safety, the beef should reach an internal temperature of at least 145°F (63°C), but slow-cooking to fork-tenderness will far exceed that.

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