Ingredients

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 7 to 8 hours. Garnish with ripe olives, if desired. Makes 6 or 7 servings

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