Slow-Cooker Oaxaca Queso Poblano Hominy Skirt Steak Tips, FAQ & printable recipe

Tips for success

For the most flavorful result, choose a good-quality skirt steak and trim any excess fat. If you have time, sear the steak strips in a hot skillet with a little oil before adding them to the slow cooker; this adds a deep, caramelized flavor that enhances the final dish.

You can also add a splash of lime juice or a handful of fresh cilantro just before serving to brighten the flavors.

The slow cooker does all the work, but the cheese layer needs a little attention. To get a nicely blistered top, you can turn the slow cooker to high for the last 30 minutes, or place the insert under the broiler for a few minutes—just make sure the insert is oven-safe.

Let the dish rest for a few minutes after cooking so the cheese sets slightly and is easier to serve.

Variations

• Chicken version: Replace the skirt steak with boneless, skinless chicken thighs, cut into strips. Cook on low for 6 hours, or until the chicken reaches 165°F. Shred or leave in strips, and follow the same layering method.
• Spicy kick: Add 1-2 diced jalapeños or a chipotle pepper in adobo sauce to the slow cooker with the poblanos. Use pepper jack cheese instead of the four-cheese blend for extra heat.
• Vegetarian option: Skip the meat and double the hominy and poblanos. Add a can of black beans, drained and rinsed, for protein. Use vegetable broth instead of beef broth. Cook on low for 4 hours, then add the cheese and cook for 30 minutes more.
• Breakfast hash: Serve the leftover mixture over crispy hash browns or roasted potatoes, topped with a fried egg. The cheese and meat make a rich, savory topping for a weekend brunch.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth to restore moisture.

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 and bubbly. Add a little beef broth or water if needed to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and the dish tastes even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much.

You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on low as directed. You can also cook the full dish ahead and refrigerate for up to 2 days; reheat gently before serving.

Serving ideas

Serve this dish over steamed Spanish rice or with warm corn tortillas for scooping up the meat and cheese. A side of refried beans or a simple green salad rounds out the meal. For a garnish, add fresh cilantro, diced onion, or a squeeze of lime juice to brighten the rich flavors.

This recipe is hearty enough to be a main course on its own, but it also works well as a filling for tacos or burritos. If you have leftovers, use them to make quesadillas or nachos.

The melted cheese and tender beef are incredibly versatile, and the hominy adds a pleasant chew that makes every bite interesting.

Frequently asked questions

Recipe card

Slow-Cooker Oaxaca Queso Poblano Hominy Skirt Steak

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb skirt steak, sliced into strips
• 2 cups diced roasted poblano peppers
• 1 can (15 oz) white hominy, drained and rinsed
• 8 oz Oaxaca cheese, shredded
• 1 cup Mexican four-cheese blend, shredded
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 cup beef broth

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

14 g

Fat

34 g

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