Dinner · Part 3 of 3: Tips & recipe card

Pepper Jack Poblano Hominy Beef Barbacoa: Easy Crockpot Dinner Tips, FAQ & printable recipe

Name: Pepper Jack Poblano Hominy Beef Barbacoa: Easy Crockpot Dinner
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican-American
Ingredients: 2 1/2 lb beef chuck cubes; 2 cups roasted poblano peppers, diced; 1 can (15 oz) white hominy, drained; 2 cups warm white queso blanco dip; 1 1/2 cups shredded spicy pepper jack cheese

By Clara Weller · Oct 29, 2026

Shredded beef barbacoa with poblano and hominy in creamy queso sauce in a slow cooker

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

Tips for success

For the best flavor, roast fresh poblano peppers yourself. Place them under a broiler or over a gas flame until charred, then seal them in a bowl for 10 minutes. The skin will slip off easily, and the smoky flavor will elevate the whole dish. If using jarred peppers, drain them well to avoid adding extra liquid to the slow cooker.

If your queso blanco dip is thick, warm it slightly before pouring it over the beef so it spreads more easily. You can also use a can of diced green chiles with queso for extra flavor.

For a thicker sauce, mash some of the hominy against the side of the pot before serving, or stir in a tablespoon of cornstarch mixed with water and cook for 10 minutes.

Variations

Chicken Barbacoa: Swap the beef chuck for 2 1/2 pounds of boneless, skinless chicken thighs. Cook on low for 6–7 hours, then shred. The chicken will be equally tender and soak up the creamy queso sauce beautifully.
Extra Spicy: Add a diced jalapeño or serrano pepper with the poblanos, or stir in a teaspoon of chipotle powder with the cheese. For a smoky kick, use a can of chipotle peppers in adobo and add a tablespoon of the sauce.
Vegetarian Version: Replace the beef with 3 cups of cooked pinto beans or black beans and add an extra cup of hominy. Cook on low for 2–3 hours until heated through. The queso and pepper jack make it satisfying and creamy.
Smoky Bacon Twist: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the top before serving. Or add 1/2 cup of cooked, crumbled chorizo to the slow cooker with the beef for a spicy, smoky flavor.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of milk or broth when reheating.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if the sauce has thickened too much. Freeze in freezer-safe containers for up to 3 months.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You can also cook the barbacoa completely, shred it, and store it in the refrigerator for up to 4 days, then reheat for quick meals.

Serving ideas

Serve this barbacoa in warm flour or corn tortillas with your favorite taco toppings: diced onion, fresh cilantro, lime wedges, and a dollop of sour cream or guacamole.

It also works beautifully over Mexican rice or as a hearty filling for burritos and quesadillas. The creamy, cheesy sauce makes it a natural dip for tortilla chips.

For a complete meal, pair the barbacoa with a simple side salad or refried beans. The richness of the dish is balanced by crisp, fresh toppings like shredded lettuce, pico de gallo, or pickled red onions.

Leftovers can be turned into nachos, stuffed peppers, or a baked potato topping. This recipe is versatile and forgiving, so feel free to make it your own.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this is an excellent make-ahead meal. Assemble all ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You can also cook and shred the beef completely, then store it in the refrigerator for up to 4 days. Reheat gently before serving.

Why is the sauce too thin at the end?

The sauce may be thin if the slow cooker produces more condensation or if you added too much liquid. To thicken it, remove the lid and cook on high for 15–20 minutes to let some liquid evaporate. You can also mash some of the hominy against the side of the pot or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water, cooking for 10 minutes.

Can this be cooked on high instead of low?

Yes, you can cook this recipe on high for 4–5 hours instead of low for 8–10 hours. The beef will still become tender, but the texture may be slightly less melt-in-your-mouth. Check for doneness at 4 hours and continue cooking in 30-minute increments if needed.

What is the best way to shred the beef?

The easiest way is to use two forks: hold one fork to steady the meat and the other to pull it apart. For larger batches, you can use a hand mixer on low speed to shred the meat quickly in the pot. Just be careful not to overmix, or the beef may become mushy.

Can this recipe be frozen?

Absolutely. Let the barbacoa cool completely, then transfer it to freezer-safe containers or bags. 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 milk or broth to restore the creamy texture.

Recipe card

Pepper Jack Poblano Hominy Beef Barbacoa: Easy Crockpot Dinner

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

2 1/2 lb beef chuck cubes
2 cups roasted poblano peppers, diced
1 can (15 oz) white hominy, drained
2 cups warm white queso blanco dip
1 1/2 cups shredded spicy pepper jack cheese

Instructions

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.
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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 620
Protein: 48 g
Carbohydrates: 18 g
Fat: 38 g

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

Next recipe

Slow cooker beef barbacoa with creamy tomato-jalapeño sauce in a black crockpot

Dinner · 8 h 10 min

Slow Cooker Monterey Jack Beef Barbacoa

See the recipe → →

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.