2 c Chicken broth or bouillon
1 c Yellow cornmeal
1 tb Chopped fresh cilantro
1/2 lb Pork sausage
1 lb Stew meat cut into cubes
1 Onion, chopped
1/2 c Finely chopped celery
1 Mild green chile pepper, seeded and chopped
1/2 c Chopped sun-dried tomatoes
1 cn (8 oz) drained whole kernel Corn
1 cn (2 1/2 oz) sliced ripe Olives drained
1/2 ts Salt
1/8 ts Pepper
Bring broth or bouillon to boil in medium saucepan. Stirring constantly, slowly add cornmeal. 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 setting 7 to 8 hours. Garnish with ripe olives, if desired.
Makes 6 or 7 servings.