Slow Cooker Tamale Pie
2 cups Chicken
broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Cilantro, fresh - chopped
1/2 pound Pork sausage
1 pound Beef stew meat - 1/2-inch cubes
1 Onion - chopped
1/2 cup Celery - finely chopped
1 Green chile pepper, mild - seeded/chopped
1/2 cup Sun-dried tomatoes - chopped
8 ounces Can whole-kernel corn - drained
1 can Ripe olives, sliced - drained
1/2 teaspoon salt
1/8 teaspoon pepper
whole or halved pitted olives
Bring broth or bouillon to boil in medium saucepan.
Stirring constantly, slowly add cornmeal. Simmer mixture 5
minutes, stirring occasionally. Stir in cilantro.
Using a greased spatula, spread cornmeal mixture on bottom
and about 2 inches up sides of slow-cooker.
In large bowl, combine sausage, stew meat, onion, celery,
chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.
Carefully spoon into center of cornmeal-lined pot.
Cover and cook on LOW 7-8 hours. Garnish with ripe olives, if