Slow-Cooker Monterey Jack Poblano Hominy Skirt Steak Tips, FAQ & printable recipe

Tips for success

For the best flavor, take the time to properly roast the poblano peppers. Charring them over a flame or under the broiler brings out their smoky sweetness and removes the bitter skin.

If you're short on time, jarred roasted poblanos are a fine substitute. The hominy adds a unique texture; don't skip it, as it absorbs the sauce and becomes pleasantly chewy.

To make this dish even more convenient, you can assemble everything in the slow cooker insert the night before and refrigerate it.

In the morning, just place the insert in the slow cooker base and turn it on. This is a great make-ahead meal for busy days. The leftovers are even better the next day as the flavors continue to develop.

Variations

• Chicken Version: Substitute boneless, skinless chicken thighs for the skirt steak. Cook on low for 6 hours, or until the chicken is tender and shreds easily. Ensure the chicken reaches 165°F (74°C).
• Spicy Kick: Add a finely diced jalapeño or a teaspoon of chipotle powder to the sour cream mixture for extra heat. You can also use pepper Jack cheese instead of Monterey Jack.
• Vegetarian Option: Replace the beef with 2 cups of cooked pinto beans or black beans. Omit the steak and increase the hominy to 2 cans. Cook on low for 4 hours, as beans only need to heat through.
• Creamy Green Chile: Use a can of diced green chiles instead of roasted poblanos for a milder, tangier flavor. Add a teaspoon of ground cumin to the sour cream for extra depth.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot and bubbly. Add a little broth or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken as it cools; add a splash of broth or water when reheating to loosen it. Reheat gently on the stovetop or in the microwave until piping hot.

This dish can be assembled up to 24 hours in advance. Layer all the ingredients in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 8 hours. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this hearty stew in shallow bowls with warm flour tortillas on the side. The tortillas are perfect for scooping up the creamy sauce and tender beef.

Garnish with fresh cilantro, diced avocado, or a squeeze of lime, if desired—though the video keeps it simple, these additions brighten the dish.

This dish also works well over rice or with a simple side salad. The creamy sauce pairs beautifully with the mild heat of the poblanos, and the hominy adds a satisfying chew. For a low-carb option, serve it over cauliflower rice or with extra roasted vegetables.

Frequently asked questions

Recipe card

Slow-Cooker Monterey Jack Poblano Hominy Skirt Steak

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb beef skirt steak, sliced into strips
• 2 cups diced roasted poblano peppers
• 1 can (15 oz) white hominy, drained and rinsed
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Turn off the slow cooker and let the dish rest for at least 3 minutes before serving. Serve warm with flour tortillas, if desired.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

12 g

Fat

37 g

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