2 c Chicken broth or bouillon Seeded and chopped
1 c Yellow cornmeal 1/2 c Chopped sun-dried tomatoes
1 tb Chopped fresh cilantro 1 cn (8 oz) drained whole kernel
1/2 lb Pork sausage Corn
1 lb Stew meat cut into cubes 1 cn (2 1/2 oz) sliced ripe
1 Onion, chopped Olives drained
1/2 c Finely chopped celery 1/2 ts Salt
1 Mild green chile pepper 1/8 ts 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.
Yields
6 servings