Slow-Cooker Oaxaca Queso Poblano Hominy Beef Barbacoa – Set-and-Forget Step-by-step instructions

Before you start

Before starting, cut the beef chuck into 1-inch cubes if not already done, and pat dry with paper towels. Dice the roasted poblano peppers (if using fresh, roast, steam, and peel them first). Drain and rinse the hominy. Shred the Oaxaca cheese and measure the four-cheese blend. Have a 6- to 7-quart slow cooker ready. No need to preheat or brown anything – this recipe is truly dump and forget.

Instructions

Layer and Walk Away

1. 1Layer the Raw Ingredients
   Place the beef chuck cubes in the bottom of a 6- to 7-quart slow cooker. Scatter the diced roasted poblano peppers and drained white hominy over the meat. Sprinkle both the shredded Oaxaca cheese and the Mexican four-cheese blend evenly over the top, covering the meat and vegetables completely.
   Look for The slow cooker insert is filled with a colorful layer of meat, peppers, hominy, and a thick blanket of cheese.
   Tip No need to stir – the layers will meld as they cook. Keep the cheese on top to create a golden, bubbly crust.

At the end of this phase, the slow cooker contains distinct layers: raw beef cubes on the bottom, a scattering of diced poblanos and hominy in the middle, and a thick, snowy blanket of shredded cheese on top.

The colors are vibrant – deep red beef, green pepper bits, golden hominy, and white cheese. Nothing is mixed; that's exactly right. The cheese will melt and spread as the slow cooker heats.

Slow-Cook to Tender

2. 2Slow-Cook to Fork-Tender
   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 cheese will melt into a rich, creamy sauce as it cooks. Avoid opening the lid during the first few hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The aroma of slow-cooked beef and roasted peppers fills the kitchen. The sauce is bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender results, choose the LOW setting. The longer, gentler cooking breaks down the collagen in the beef.

After several hours on low, the kitchen fills with the rich aroma of slow-cooked beef and roasted peppers. The cheese has melted into a golden, bubbly sauce that coats the meat and vegetables.

The beef is visibly shrinking and beginning to shred at the edges. The hominy is plump and tender. The sauce is simmering gently around the edges of the crock, and the whole dish looks glossy and inviting.

Shred and Serve

3. 3Shred and Serve
   Once the beef is fully cooked and tender, use two forks to shred the meat directly in the slow cooker, mixing it with the peppers, hominy, and melted cheese sauce. Let the mixture rest for at least 3 minutes before serving. Serve hot over steamed Spanish rice or with warm tortillas.
   Look for The beef shreds easily and is coated in a glossy, cheesy sauce. The hominy is plump and tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Taste and adjust seasoning with salt and pepper if needed. The cheese adds saltiness, so go easy on added salt.

The beef is fork-tender and shreds easily into long, juicy strands. The sauce is thick, creamy, and studded with tender peppers and hominy. The cheese is fully incorporated, giving the sauce a velvety texture. The dish looks rustic and hearty, with steam rising and a deep, savory aroma. It's ready to be spooned over rice or into warm tortillas.

Common mistakes

One common mistake is lifting the lid too often to check on the food, which lets heat escape and extends cooking time. Resist the urge – trust the slow cooker. Another mistake is using lean beef, like sirloin, which will dry out; stick with chuck or another well-marbled cut.

Also, avoid over-stirring the dish before it's done, as this can break up the meat too early and make it mushy. Finally, don't skip the rest time after shredding – it allows the juices to redistribute.

How to tell it’s done

The dish is done when the beef is fork-tender and easily shreds with no resistance. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but for maximum tenderness, cook until it exceeds that and the connective tissue has broken down.

The cheese sauce should be bubbly and slightly thickened, and the hominy should be plump and tender. Let the meat rest for at least 3 minutes after shredding.

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