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1. In a 4- to 5-quart slow cooker place potatoes and onion. Top with flank steak. In a medium bowl combine broth, hominy, undrained tomatoes, poblano pepper, chili powder, garlic, cumin, and salt. Pour over meat. Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.
2. If using low-heat setting, turn to high heat setting. Add cabbage. Cover and cook on high-heat setting for 30 to 60 minutes. Transfer meat to cutting board. Using two forks, pull meat into shreds. Shred beef and return to slow cooker. Serve topped with queso fresco, cilantro, and lime wedges