Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Chicken broth or bouillon |
1 cup | Yellow cornmeal |
1 tablespoon | Chopped fresh cilantro |
½ pounds | Pork sausage |
1 pounds | Stew meat cut into cubes |
1 \N | Onion, chopped |
½ cup | Finely chopped celery |
1 \N | Mild green chile pepper |
\N \N | Seeded and chopped |
½ cup | Chopped sun-dried tomatoes |
1 can | (8 oz) drained whole kernel |
\N \N | Corn |
1 can | (2 1/2 oz) sliced ripe |
\N \N | Olives drained |
½ teaspoon | Salt |
⅛ 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.
Source: Mable Hoffman's All New Crockery Favorites.
Submitted By KATHY MOORE On 08-27-95