Slow-Cooker Monterey Jack Poblano Hominy Skirt Steak

This slow-cooker skirt steak with roasted poblanos, hominy, and a creamy Monterey Jack sauce is the ultimate dump-and-go dinner. Just layer the ingredients in the crockpot, set it on low, and walk away.

Hours later, you're rewarded with fork-tender beef and a rich, comforting sauce that begs to be scooped up with warm tortillas.

Skirt steak is a flavorful cut that benefits greatly from long, slow cooking. Combined with the mild heat of roasted poblanos, the earthy pop of hominy, and a velvety sauce made from sour cream and Monterey Jack, this dish turns simple ingredients into a hearty, satisfying meal.

The slow cooker does all the work, making it perfect for busy weeknights or lazy weekends.

Ingredients

Why this recipe works

The slow cooker provides a gentle, moist heat that breaks down the connective tissue in skirt steak, turning a potentially tough cut into buttery, tender bites.

Cooking on low for 8 hours allows the flavors to meld and the meat to become fork-tender without any effort from you. The layering method—meat on the bottom, toppings on top—ensures the steak cooks in its own juices while the cheese and sour cream melt into a luscious sauce.

Roasted poblanos bring a smoky, slightly sweet flavor that pairs beautifully with the rich beef and creamy sauce. Hominy adds a pleasant chew and absorbs the surrounding flavors, making every bite interesting. The combination of textures—tender meat, soft peppers, and plump hominy—creates a dish that feels both rustic and indulgent.

Notes and substitutions

Skirt steak is the star here; look for a thick cut and slice it against the grain into strips. If skirt steak is hard to find, flank steak or sirloin work well.

Roasted poblano peppers are available in jars or cans, but you can roast fresh poblanos under the broiler until charred, then peel and dice. White hominy is traditional, but yellow hominy or even frozen corn can be substituted.

Use full-fat sour cream and a good-quality Monterey Jack that melts smoothly. Pre-shredded cheese often contains anti-caking agents that can affect the sauce's texture, so shredding your own is recommended. A 6-quart slow cooker is ideal for this recipe; if using a smaller one, reduce the quantities proportionally.

• beef skirt steak: flank steak or sirloin, sliced thinly
• roasted poblano peppers: canned green chiles (mild) or fresh poblano peppers, roasted and diced
• white hominy: yellow hominy or frozen corn kernels
• sour cream: plain Greek yogurt (full-fat) for tang and creaminess

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Measuring spoons
• Wooden spoon
• Serving spoon
• Warm tortillas for serving