Slow-Cooker Oaxaca Queso Poblano Hominy Beef Barbacoa – Set-and-Forget Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality beef chuck and trim excess fat, but leave some marbling for moisture.

If you have time, searing the beef in a hot skillet before adding it to the slow cooker adds a deeper, caramelized flavor, though this recipe is designed to skip that step. The roasted poblanos provide a smoky note; if you prefer a milder dish, remove all seeds and membranes.

To achieve a thicker sauce, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking.

Let it bubble and thicken before serving. If the sauce is too thin, remove the lid for the last hour to let some liquid evaporate. Conversely, if it becomes too thick, add a splash of beef broth to loosen it.

Variations

• Spicy Chipotle: Add 2 chipotle peppers in adobo sauce, minced, along with the poblano peppers. The smoky heat of chipotle complements the cheese and beef, adding a deep, spicy kick. Reduce the amount if sensitive to spice.
• Beef & Bean: Add a can of drained and rinsed black beans along with the hominy. The beans add extra protein and fiber, making the dish even heartier. They also absorb the flavorful sauce beautifully.
• Chicken Version: Substitute boneless, skinless chicken thighs for the beef chuck. Cook on low for 6 to 7 hours, or until the chicken shreds easily. Ensure the chicken reaches 165°F (74°C) before serving. The cheese sauce works wonderfully with chicken.
• Green Chile Twist: Use roasted Hatch green chiles instead of poblanos for a fruitier, more intense pepper flavor. You can also add a can of diced green chiles for extra heat and texture. Adjust the amount to taste.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or water to refresh 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-low heat, stirring occasionally, until hot. Add a splash of beef broth or water if the sauce has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to meld and improve overnight.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore the saucy consistency. The dish also freezes well for up to 3 months – thaw overnight in the refrigerator before reheating.

This dish is ideal for meal prep. Assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker base and cook as directed.

Alternatively, cook the entire dish, let it cool completely, and store in portions. Reheat individual servings in the microwave or on the stovetop for a quick, satisfying meal.

Serving ideas

Serve the barbacoa hot over steamed Spanish rice, with the sauce spooned generously over the top. For a low-carb option, serve it in lettuce cups or over cauliflower rice. A sprinkle of fresh cilantro and a squeeze of lime juice brighten the rich flavors. Warm corn or flour tortillas are also excellent for making tacos or burritos.

For a complete meal, add a side of refried beans or a simple green salad. The dish is hearty enough to stand alone, but the creamy, cheesy sauce pairs beautifully with a crisp, tangy slaw. Leftovers can be repurposed as filling for quesadillas, enchiladas, or stuffed peppers. The possibilities are endless, and every variation is delicious.

Frequently asked questions

Recipe card

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

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 1/2 lb beef chuck cubes
• 4 roasted poblano peppers, diced
• 1 can (15 oz) white hominy, drained
• 8 oz Oaxaca cheese, shredded
• 8 oz Mexican four-cheese blend, shredded

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

42 g

Carbohydrates

18 g

Fat

32 g

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