Slow-Cooker Pepper Jack Poblano Skirt Steak with Hominy Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, sear the skirt steak strips in a hot skillet before adding them to the slow cooker. This extra step adds a deep, caramelized flavor that enhances the whole dish.

If you're short on time, you can skip it, but the browning really elevates the final taste. Also, consider roasting your own poblano peppers instead of buying jarred—the smoky char adds so much more complexity.

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

This will help the sauce cling to the meat and hominy. For a spicier version, add a finely diced jalapeño or a pinch of cayenne pepper along with the poblanos. Adjust the heat to your family's preference.

Variations

• Chicken version: Substitute boneless, skinless chicken thighs for the skirt steak. Cook on low for 6 to 8 hours, until the chicken is tender and reaches 165°F. Shred and serve the same way.
• Extra smoky: Add 2 chipotle peppers in adobo sauce, minced, along with the poblano peppers. This adds a deep, smoky heat that pairs beautifully with the cheese and hominy.
• Veggie option: Replace the beef with 2 cans of black beans, drained and rinsed. Reduce the cooking time to 4 hours on low, just until everything is heated through and the flavors meld.
• Spicy kick: Mix in a finely diced jalapeño or a teaspoon of crushed red pepper flakes with the poblano peppers. For extra heat, use a habanero pepper, but be mindful of its intense spice.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days.

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 milk or broth if the sauce has thickened too much.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if the sauce has thickened too much. The dish also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.

This recipe is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert into the slow cooker base and turn it on.

You can also cook the entire dish, let it cool, and store it in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a quick lunch.

Serving ideas

Serve this hearty stew over steamed Mexican rice or with warm tortilla chips for dipping. A side of refried beans or a simple green salad rounds out the meal. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream if desired, though the dish is delicious on its own. The creamy, cheesy sauce is perfect for sopping up with crusty bread or tortillas.

For a fun family-style dinner, set out bowls of toppings like shredded lettuce, diced tomatoes, sliced jalapeños, and extra cheese, and let everyone build their own plate.

The slow cooker can go right to the table for a casual, self-serve meal. This dish also makes a great filling for tacos or burritos—just spoon the beef and hominy into warm tortillas and add your favorite toppings.

Frequently asked questions

Recipe card

Slow-Cooker Pepper Jack Poblano Skirt Steak with Hominy

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb beef skirt steak, sliced into strips
• 2 cups roasted poblano peppers, diced
• 1 can (15 oz) white hominy, drained and rinsed
• 1 1/2 cups white queso blanco dip, warmed
• 1 cup shredded pepper jack cheese

Instructions

1. Place the sliced skirt steak strips in the bottom of a 6-quart slow cooker. Scatter the diced roasted poblano peppers and drained hominy evenly over the meat. Pour the warmed queso blanco dip over the top, then sprinkle with the shredded pepper jack cheese. Do not stir. Let it rest for 3 minutes before slicing.
2. Cover the slow cooker and set it to low heat. Cook for 8 to 10 hours, until the skirt steak is fork-tender and easily pulls apart. The sauce will be bubbling and the cheese fully melted. Let it rest for 3 minutes before slicing.
3. Once the steak is cooked through and tender, use two forks to shred the meat directly in the slow cooker. Stir gently to coat the shredded beef with the queso sauce, peppers, and hominy. The mixture should be thick and creamy. Let it rest for 3 minutes before slicing.
4. Insert an instant-read thermometer into the thickest part of the shredded beef. The internal temperature must reach at least 145°F (63°C). If it hasn't, return the lid and cook for another 30 minutes before checking again.
5. Spoon the hot steak mixture over a bed of Mexican rice or alongside crispy tortilla chips. Use a slotted spoon to serve if you prefer less sauce, or ladle generously for a saucier dish.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

18 g

Fat

34 g

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