2 c Chicken broth or bouillon
1 c Yellow cornmeal
1 tb Chopped fresh cilantro
1/2 lb Pork sausage
1 lb Stew meat cut into cubes
1 Onion, chopped
1/2 c Finely chopped celery
1 Mild green chile pepper
Seeded and chopped
1/2 c Chopped sun-dried tomatoes
1 cn (8 oz) drained whole kernel
Corn
1 cn (2 1/2 oz) sliced ripe
Olives drained
1/2 ts Salt
1/8 ts 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.
Yields
6 Servings