Slow-Cooker Oaxaca Queso Poblano Hominy Skirt Steak

This slow cooker dinner brings together tender skirt steak, roasted poblano peppers, and plump white hominy in a rich, melted Oaxaca cheese blanket. The hands-on time is minimal: just layer the ingredients in the morning, set the slow cooker to low, and come back to a bubbling, fragrant meal that tastes like it simmered all day in a Mexican kitchen.

The beauty of this recipe is its simplicity. Sliced skirt steak goes into the slow cooker with roasted poblanos and hominy, then gets topped with a generous layer of Oaxaca and Mexican four-cheese blend.

As it cooks low and slow, the beef becomes fork-tender, the peppers soften, and the cheese melts into a silky, slightly blistered blanket that coats every bite. Serve it over Spanish rice for a complete, satisfying dinner that feels special with almost no effort.

Ingredients

Why this recipe works

Cooking skirt steak in a slow cooker on low heat for eight hours breaks down the connective tissue, turning a naturally tough cut into melt-in-your-mouth strips.

Unlike quick grilling, which requires precise timing, the slow cooker gives a wide window of doneness, so the meat stays tender even if dinner runs a little late. The low, steady heat also lets the flavors of the poblanos, cumin, and chili powder infuse the meat and hominy without any babysitting.

The cheese layer acts as a protective blanket that keeps the moisture locked in while it melts. Oaxaca cheese, a Mexican string cheese, has excellent melting properties and a mild, buttery flavor, while the four-cheese blend adds extra richness and a golden, blistered top.

Because the cheese is not stirred in, it forms a creamy, slightly browned crust that contrasts beautifully with the tender beef and chewy hominy. This layered approach gives the dish a satisfying texture and visual appeal.

Notes and substitutions

Skirt steak is the classic choice for fajitas and works perfectly here because it becomes exceptionally tender with long, slow cooking. If you cannot find skirt steak, flank steak or sirloin strips are good substitutes. Roasted poblano peppers add a mild, smoky heat; you can use jarred roasted poblanos or char fresh ones under a broiler. White hominy is canned and ready to use—just drain and rinse it to remove excess sodium.

The cheese blend is key: Oaxaca cheese melts into long, stretchy strands, while a Mexican four-cheese blend (often including cheddar, Monterey Jack, queso quesadilla, and asadero) adds depth.

For the smoothest melt, shred the cheese yourself from a block rather than using pre-shredded bags, which contain anti-caking agents. If you prefer a spicier dish, add a minced jalapeño with the poblanos, or use pepper jack instead of the four-cheese blend.

• Oaxaca cheese: Monterey Jack cheese, shredded, for a similar melt and mild flavor
• white hominy: yellow hominy or canned posole, drained and rinsed
• skirt steak: flank steak, sliced into strips, or beef sirloin strips
• roasted poblano peppers: roasted green chiles, or 2 fresh poblano peppers, charred and diced

Equipment

• 6-quart or larger slow cooker
• cutting board
• chef's knife
• measuring cups and spoons
• tongs
• serving spoon