Hopkins County Stew Family Size Recipes

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HOPKINS COUNTY STEW



Hopkins County Stew image

When husband & I did Civil War Re-enactments we went to a festival in Hopkins County, Texas. The community cooks this stew as a competition at the festivals. They have been making this kind of stew since the early 1900's and it's quite a tradition with them. We ate it then and loved it. Recently I looked for a recipe on the internet and sure enough it was there at inmamaskitchen.com. You can use fresh,frozen or canned corn.

Provided by True Texas

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs chicken parts, preferably breast
4 cups unsalted chicken stock
2 1/2 teaspoons salt
4 medium potatoes, diced
1 large onion, diced
2 cups diced canned tomatoes
1 (15 ounce) can tomato sauce
2 teaspoons chili powder, preferably Gebhardt's
2 teaspoons paprika
1 teaspoon coarse-ground black pepper
2 cups whole kernels canned corn
1 (16 ounce) can cream-style corn
2 tablespoons unsalted butter

Steps:

  • Assuming you don't have a huge iron pot, use a Dutch oven or heavy stockpot for cooking the stew. Place the chicken in a pot with the stock and salt.
  • Over medium heat, simmer the chicken until it is tender and cooked through, about 15 to 20 minutes. With a slotted spoon, remove the chicken, and set it aside until it is cool enough to handle.
  • Bring the stock to a simmer, and add the potatoes and onion. Simmer until the potatoes are cooked through, about 15 minutes.
  • In the meantime, skin, bone, and shred or dice the chicken. Return it to the pot, along with the tomatoes, tomato sauce, chili powder, paprika, and pepper. Bring the mixture to a simmer again. Add both types of corn and the butter.
  • Cover the pot and continue simmering the stew for at least 30 minutes, until it is quite thick. Stir the stew up from the bottom frequently to prevent scorching, and add a little water if it starts to get dry. Don't let it boil - that would toughen the chicken. Continue to cook very low heat for a couple of hours.
  • This stew is tasty with cornbread. In Hopkins County, though, it's usually served with fistful of crackers, slices of cheese, and plenty of pickles.

Nutrition Facts : Calories 487.2, Fat 18.3, SaturatedFat 6, Cholesterol 95.7, Sodium 1386, Carbohydrate 49.2, Fiber 6.2, Sugar 9.3, Protein 35.7

HOPKINS COUNTY STEW #2



Hopkins County Stew #2 image

I have one recipe for this wonderful stew that I make all the time. I love this stew and I love the history behind it. This comes from a cookbook put out by Canyon High School Band Parents from 1972. This is what it says... for more than one hundred years, Hopkins County Stew has been a favorite with people who like the outdoors as well as those who eat in the comfort of their dinning rooms. this is th ewya it was prepared when folks used to gather in the grove in front of our house more than 40 years ago to eat Hopkins County Stew. I wanted to add this version since it is a little different than the one I make.

Provided by True Texas

Categories     One Dish Meal

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 15

4 -5 lbs stewing chicken, cut up
2 tablespoons butter or 2 tablespoons margarine
1 green pepper, chopped
3 lbs canned tomatoes
3 lbs potatoes, peeled and sliced
1/4 teaspoon paprika
okra
1 tablespoon salt
4 -5 slices bacon, diced
6 -7 medium onions, chopped
celery, chopped
24 ounces whole kernel corn
1 1/2 cups water
1/4 teaspoon pepper
1/4 teaspoon curry powder

Steps:

  • Fry the bacon in a large kettle; add butter and chicken and saute' until browned.
  • Add remaining ingredients, bring to a boil and simmer.
  • When cooked indoors, cook for at least 4 hours, covering, stirring occasionally. After about 1 hour of cooking, Remove the chicken and bone it. Then dice the meat and return it to the kettle.
  • Enough for 8 to 10 persons, depending on whether you are a thresher or a file clerk.
  • For a large crowd, cook in an iron wash pot outside.

Nutrition Facts : Calories 529.4, Fat 26.9, SaturatedFat 8.3, Cholesterol 85.2, Sodium 1257.5, Carbohydrate 49.2, Fiber 7.2, Sugar 9.1, Protein 25.9

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