Slow-cooker tamale pie
6 servings
Ingredients
| Quantity | 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 | Onion, chopped | |
| ½ | cup | Finely chopped celery |
| 1 | Mild green chile pepper | |
| Seeded and chopped | ||
| ½ | cup | Chopped sun-dried tomatoes |
| 1 | can | (8 oz) drained whole kernel |
| Corn | ||
| 1 | can | (2 1/2 oz) sliced ripe |
| Olives drained | ||
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
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