 |
Tamale Pie II
 Print Version |
 Email To A Friend
2 cups chicken broth or bouillon
1 cup yellow cornmeal
1 tbl chopped fresh cilantro
1/2 lb Pork sausage
1 lb stew meat cut into cubes
1 onion, chopped
1/2 cup finely chopped celery
1 mild green chile pepper, seeded and chopped
1/2 cup chopped sun-dried tomatoes
1 cn (8 oz) drained whole kernel Corn
1 cn (2 1/2 oz) sliced ripe Olives drained
1/2 tsp Salt
1/8 tsp Pepper
Bring broth or bouillon to boil in a medium saucepan. Slowly add cornmeal; stirring constantly. Simmer mixture 5 minutes, stirring often. 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, 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.
Print |
Back to Crock Pot Recipes |
Back to Main Recipe Page
|
