Slow-Cooker Pepper Jack Poblano Skirt Steak with Hominy

This slow-cooker dinner is the definition of set-it-and-forget-it. Tender skirt steak strips, roasted poblanos, and plump hominy simmer all day in a rich, creamy pepper jack queso sauce.

The result is a hearty, satisfying meal that tastes like it took hours of hands-on work—but really, it's just a few minutes of layering ingredients in the morning. Serve it over rice or with tortilla chips for a complete meal that the whole family will love.

There are slow-cooker recipes that require browning, sautéing, and multiple steps, and then there are dump-and-go dinners like this one. Everything goes into the Crockpot raw, and by dinner time you have a bubbling pot of tender beef, soft hominy, and roasted peppers in a stretchy, cheesy sauce.

The skirt steak becomes incredibly tender after hours of low, gentle cooking, while the queso blanco and pepper jack melt into a velvety sauce that coats every bite. This is the kind of meal that makes weeknights feel special without any extra effort.

Ingredients

Why this recipe works

The low, slow heat of the crockpot works wonders on skirt steak, a cut that can be tough if cooked quickly. Over 8 to 10 hours, the connective tissue breaks down and the meat becomes fork-tender, practically falling apart. The long cooking time also allows the flavors of the roasted poblanos and hominy to meld with the cheese sauce, creating a deeply savory, slightly smoky dish.

Layering the ingredients without stirring means the steak stays in direct contact with the bottom of the pot, where it browns slightly and develops a richer flavor.

The queso blanco and pepper jack melt together into a smooth, creamy sauce as the slow cooker works its magic. Because everything cooks together in one pot, cleanup is minimal, and the hands-off method means you can go about your day while dinner makes itself.

Notes and substitutions

Skirt steak is the ideal cut here because it becomes meltingly tender after long, slow cooking. If you can't find it, flank steak or sirloin strips work well too.

The roasted poblano peppers add a mild, smoky heat—roast them yourself or use jarred for convenience. White hominy has a pleasant chewy texture that holds up beautifully in the slow cooker; yellow hominy or even corn kernels can be substituted.

The queso blanco dip is the backbone of the sauce, so choose one that is thick and creamy. You can also use a block of white American cheese melted with a little milk, but the dip is the easiest option. Shredded pepper jack brings the spicy kick and extra meltiness. For a milder version, use Monterey Jack instead. This dish is naturally gluten-free, but check the labels of your queso and hominy to be sure.

• beef skirt steak: flank steak or sirloin, sliced thin
• white queso blanco dip: store-bought queso or a homemade white cheese sauce
• roasted poblano peppers: canned diced green chiles (drained)
• white hominy: yellow hominy or frozen corn kernels

Equipment

• 6-quart slow cooker
• Mixing spoon
• Cutting board
• Chef's knife
• Measuring cups
• Can opener