Slow-Cooker Oaxaca Queso Poblano Hominy Beef Barbacoa – Set-and-Forget

This set-and-forget Crockpot dinner layers beef chuck, roasted poblanos, white hominy, and a double dose of melty cheese, then lets the slow cooker do all the work.

The result is a rich, comforting barbacoa-style dish that tastes like it simmered all day – because it did. With minimal prep and a hands-off cooking method, this recipe is perfect for busy weeknights or lazy weekends. Just dump the ingredients, cover, and walk away.

This recipe is a true dump-and-forget meal: raw beef chuck cubes go into the slow cooker, topped with roasted poblano peppers, white hominy, and a generous layer of Oaxaca and Mexican four-cheese blend.

After hours of gentle simmering, the beef becomes fall-apart tender, the peppers soften, and the cheese melts into a luscious, creamy sauce that coats every bite. Serve it over Spanish rice for a complete, satisfying dinner that feels like a special occasion without the fuss.

Ingredients

Why this recipe works

The magic of this dish lies in the slow cooker's low, moist heat. Beef chuck is a well-marbled cut that contains plenty of collagen, which breaks down over hours of cooking to create fork-tender, shreddable meat. The slow, even heat also allows the flavors of the roasted poblanos and hominy to meld with the beef and cheese, building a deep, complex sauce without any extra steps.

Layering the cheese on top serves a dual purpose: it melts and bubbles into a golden, blistered crust that is visually appealing, and as it slowly incorporates into the sauce, it thickens and enriches the liquid, creating a creamy, cohesive dish.

The Oaxaca cheese adds a stretchy, stringy quality, while the four-cheese blend contributes sharpness and depth. This simple technique yields a restaurant-quality texture at home.

Notes and substitutions

Oaxaca cheese is a Mexican string cheese that melts beautifully, giving the sauce a stretchy, creamy consistency. If unavailable, mozzarella or Monterey Jack are good substitutes. The Mexican four-cheese blend typically includes cheddar, Monterey Jack, queso quesadilla, and asadero – any melting cheese mix will work. For a spicier kick, add a seeded and diced jalapeño along with the poblanos.

Roasted poblano peppers add a smoky, mild heat. You can roast fresh poblanos at home by charring them under a broiler, then steaming and peeling them, or use canned roasted chiles for convenience.

White hominy is a staple in Mexican cooking; it is simply dried corn kernels that have been treated with alkali, giving them a chewy, tender texture. Drain and rinse canned hominy before using to remove excess sodium.

• Oaxaca cheese: mozzarella or Monterey Jack cheese, shredded
• Mexican four-cheese blend: any shredded melting cheese like cheddar or asadero
• roasted poblano peppers: canned diced green chiles (drained) or fresh poblano peppers (roasted and seeded)
• white hominy: yellow hominy or canned corn (drained), though hominy is preferred for texture

Equipment

• 6- to 7-quart slow cooker
• cutting board
• chef's knife
• measuring cups and spoons
• serving spoon