Slow Cooker Tamale Pie

Course : Crockpot
Serves: 6
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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 beef stew meat -- cut in 1/2 inch cubes
1 medium Onion -- chopped
1/2 cup finely chopped celery
1 medium mild green chile pepper -- seeded and chopped
1/2 cup sun-dried tomatoes -- chopped
8 ounces whole-kernel corn -- drained
4 ounces sliced ripe olives -- drained
1/2 teaspoon salt
1/8 teaspoon pepper
15 ounces whole pitted ripe olives

Preparation / Directions:

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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