Slow Cooker Tamale Pie
2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Cilantro, fresh – chopped
1/2 pound Pork sausage
1 pound Beef stew meat – 1/2-inch cubes
1 Onion – chopped
1/2 cup Celery – finely chopped
1 Green chile pepper, mild – seeded/chopped
1/2 cup Sun-dried tomatoes – chopped
8 ounces Can whole-kernel corn – drained
1 can Ripe olives, sliced – drained
1/2 teaspoon salt
1/8 teaspoon pepper
whole or halved pitted olives
Bring broth or bouillon to boil in medium saucepan.
Stirring constantly, slowly add cornmeal. Simmer mixture 5 minutes, stirring occasionally. Stir in cilantro.
Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker.
In large bowl, combine sausage, stew meat, onion, celery, chili pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper.
Carefully spoon into center of cornmeal-lined pot.
Cover and cook on LOW 7-8 hours. Garnish with ripe olives, if desired.
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