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slow cook 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.

Updated Saturday, March 31st, 2007
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