Slow-Cooker Monterey Jack Poblano Hominy Skirt Steak Step-by-step instructions

Before you start

Before you start, slice the skirt steak into thin strips, about 2 inches long. Drain and rinse the hominy to remove excess sodium.

If using fresh poblano peppers, roast them under the broiler until charred, then place in a bowl covered with plastic wrap for 10 minutes before peeling and dicing. Shred the Monterey Jack cheese if you're not using pre-shredded. Have all your ingredients measured and ready to go.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the sliced skirt steak strips in the bottom of a 6-quart slow cooker. Scatter the diced roasted poblano peppers and drained hominy over the meat. Dollop the sour cream over the top, then sprinkle with the shredded Monterey Jack cheese. Do not stir.
   Look for The slow cooker will be full but not overflowing. The cheese and sour cream sit on top.
   Tip For even cooking, spread the steak in an even layer. The cheese will melt and blend during cooking.
2. 2Cook on Low
   Cover the slow cooker and cook on low for 8 hours, or until the steak is tender and the sauce is bubbling. Do not lift the lid during cooking to maintain steady heat. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the meat should shred easily with a fork and the sauce should be thick and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low and slow is key for skirt steak to become fork-tender. Resist the urge to peek.

After layering, the slow cooker will be full but not overflowing. The cheese and sour cream sit on top of the meat and vegetables.

As it cooks, you'll notice a rich, savory aroma filling the kitchen. After 8 hours on low, the sauce should be bubbling around the edges and the cheese fully melted.

Shred and Temper

3. 3Shred the Beef
   Once the steak is fully cooked and tender, use two forks to shred the beef directly in the slow cooker. Stir gently to combine the shredded meat with the sauce, poblanos, and hominy.
   Look for The beef should pull apart easily with no resistance. The sauce will be creamy and slightly thickened.
   Tip Shred while the meat is still hot; it will be easier to handle and will absorb more sauce.
4. 4Check the Temperature
   Insert an instant-read thermometer into the thickest part of the shredded beef to ensure it has reached at least 145°F (63°C). If not, return the lid and cook for another 30 minutes. Let it rest for 3 minutes before slicing.
   Look for The thermometer should read 145°F (63°C) or higher. The meat should be steaming hot.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Even if the meat looks done, always verify with a thermometer for safety.

The beef should pull apart easily with two forks, revealing tender, juicy strands. The sauce will be creamy and slightly thickened, with the poblanos and hominy distributed throughout. The internal temperature should read at least 145°F (63°C). The dish should look cohesive and appetizing.

Rest and Serve

5. 5Let Rest and Serve
   Turn off the slow cooker and let the dish rest for at least 3 minutes before serving. Serve warm with flour tortillas, if desired.
   Look for The sauce will settle slightly and the flavors will meld. The dish is ready to plate.
   Tip Resting allows the meat to reabsorb juices and makes it even more tender.

After resting, the sauce will settle and the flavors will meld. The dish should be steaming hot and ready to plate. The texture should be creamy, with the beef tender and the hominy plump. Serve with warm tortillas for a complete meal.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends cooking time. Avoid the temptation to stir the ingredients before cooking; the layering is intentional and helps the dish come together.

Another pitfall is using low-fat sour cream or cheese, which can curdle or lack creaminess. Finally, don't skip the resting period after cooking—it ensures the meat stays juicy and the sauce sets slightly.

How to tell it’s done

The dish is done when the beef is fork-tender and easily shreds. The sauce should be bubbling and slightly thickened, with the cheese fully melted and incorporated.

For safety, the internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer. Let the dish rest for at least 3 minutes before serving to allow the juices to redistribute.

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