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Slow-Cooker Tamale Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Mexican
Crockpot
Amount Measure Ingredient -- Preparation Method
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2 cups Chicken broth or bouillon
1 cup Yellow cornmeal
1 tablespoon Chopped fresh cilantro
1/2 pound Pork sausage
1 pound 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 can drained whole kernel -- (8 oz)
Corn
1 can sliced ripe -- (2 1/2 oz)
Olives drained
1/2 teaspoon Salt
1/8 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.
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