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.