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Slow-Cooker Tamale Pie
Yield: 6 servings
2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 tablespoon chopped fresh cilantro
1/2 lb pork sausage
1 lb stew meat cut into cubes
1 onion, chopped
1/2 cup finely chopped celery
1 mild green chile pepper seeded and chopped
1/2 cup chopped sun-dried tomatoes
1 can (8 oz) drained whole kernel corn
1 can (2 1/2 oz) sliced ripe olives drained
1/2 teaspoon salt
1/8 teaspoon pepper
Bring broth or bouillion to boil in medium saucepan. Stirring
constantly, slowly add cornmeal. Simmer miuxture 5 mintues, stirring
often. Stir in cilantro. Using a greased spatula, spread cornmeal
m,ixture on bottom and about 2 inches up sides of slow-cooker. In
largew bowl, combine sausage, stew meat, onion, celery, chile
pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.
Carefully spoon into center of cornmeal-lined pot. Cover and cook
on LOW 7 to 8 hours. Garnish with ripe olives, if desired. Makes
6 or 7 servings.
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Tamale Pie 01