Slow-cooker Tamale Pie

  • on August 21, 2009
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Ingrients & Directions

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
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.

6 Servings

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