Title: Slow-cooker tamale pie
 Categories: Main dish, Mexican, Crockpot
      Yield: 6 Servings
 
      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 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.