Slow-Cooker Oaxaca Queso Poblano Hominy Skirt Steak Step-by-step instructions

Before you start

Before starting, slice the skirt steak against the grain into thin strips, about 2 inches long. If using fresh poblano peppers, roast them under a broiler until the skin is charred, then steam in a covered bowl for 10 minutes, peel, seed, and dice.

Drain and rinse the canned hominy. Shred the Oaxaca cheese and measure the four-cheese blend. Have all the spices measured and ready. There is no need to sear the steak first, though doing so adds a deeper flavor if you have the time.

Instructions

Layer the base

1. 1Layer the raw ingredients
   Place the sliced skirt steak strips into the bottom of a 6-quart or larger slow cooker. Season with kosher salt, black pepper, garlic powder, ground cumin, and chili powder. Scatter the diced roasted poblano peppers and the drained white hominy over the meat. Pour the beef broth evenly over the top.
   Look for The steak strips are seasoned and covered with peppers and hominy.
   Tip For deeper flavor, sear the steak strips in a hot skillet before adding to the slow cooker, though it is not required.
2. 2Top with the cheeses
   Sprinkle the shredded Oaxaca cheese and the Mexican four-cheese blend evenly over the top of the steak and hominy mixture. Do not stir. The cheese will melt and form a blanket as it cooks.
   Look for The cheese covers the top completely, creating a thick layer.
   Tip Shred the cheese yourself from a block for the smoothest melt; pre-shredded cheese may not melt as evenly.

At the end of this phase, the slow cooker insert holds a colorful layer of raw steak strips, seasoned with spices, topped with diced roasted poblanos and white hominy. The beef broth is poured over, but the ingredients are not mixed.

The cheese is scattered over the top, creating a white and yellow layer that will melt during cooking. Everything looks neat and layered, ready for the long, slow cook.

Slow-cook to tender

3. 3Slow-cook on low
   Cover the slow cooker and cook on low for 8 hours, or until the steak is fork-tender and the cheese is fully melted and bubbly. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The cheese is melted and the edges are bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the steak is not tender after 8 hours, continue cooking in 30-minute increments.
4. 4Check the steak temperature
   After 8 hours, use an instant-read thermometer to check the internal temperature of the steak strips. It should read at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.
   Look for The thermometer reads 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The steak will be very tender; if it still has resistance, cook a little longer.

After eight hours on low, the slow cooker is filled with a bubbling, fragrant mixture. The cheese has melted into a golden, blistered blanket with edges that are slightly browned and crispy. The steak strips are deeply browned and tender, easily pierced with a fork. The hominy is plump and the peppers have softened into the sauce. The aroma is rich with roasted chiles, cumin, and melted cheese.

Serve and savor

5. 5Serve with rice and enjoy
   Spoon the bubbling steak, poblano, hominy, and cheese mixture over steamed Spanish rice on a plate. Serve hot, with extra cheese or a sprinkle of fresh cilantro if desired.
   Look for A generous scoop lifts easily with a spoon, showing tender meat and melted cheese.
   Tip Warm tortillas or crusty bread are also great for soaking up the savory juices.

When you lift a spoonful, the cheese stretches and the tender steak and hominy tumble out. The mixture is thick and saucy, coating the spoon. Served over Spanish rice, the dish looks hearty and inviting, with the melted cheese draping over the meat. The first bite is savory, slightly smoky, and comforting, with a satisfying contrast between the tender beef and the soft hominy.

Common mistakes

One common mistake is opening the slow cooker lid frequently, which releases heat and extends the cooking time. Another is using pre-shredded cheese that does not melt smoothly; shredding your own makes a big difference.

Overcrowding the slow cooker with too much liquid can make the dish soupy, so stick to the half cup of broth. Also, cutting the steak too thick or with the grain can result in tougher pieces—slice it thin and against the grain. Finally, do not stir the cheese into the dish; let it stay on top to form that signature blanket.

How to tell it’s done

The dish is done when the steak strips are fork-tender and the internal temperature reaches at least 145°F (63°C). The cheese should be fully melted, bubbly, and lightly browned at the edges.

The hominy should be plump and tender, and the peppers soft. Let the meat rest for at least 3 minutes before serving to keep it juicy. If the steak is still chewy, cook for another 30 minutes and check again.

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