1/2 Photos of Hopkins County Stew
3 hrs 20 mins
True Texas's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Assuming 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.
- 2Over 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.
- 3Bring the stock to a simmer, and add the potatoes and onion. Simmer until the potatoes are cooked through, about 15 minutes.
- 4In 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.
- 5Cover 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.
- 6This stew is tasty with cornbread. In Hopkins County, though, it's usually served with fistful of crackers, slices of cheese, and plenty of pickles.
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Nutritional Facts for Hopkins County Stew
Serving Size: 1 (586 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 487.2
- Calories from Fat 164
- Total Fat 18.2 g
- Saturated Fat 6.0 g
- Cholesterol 95.7 mg
- Sodium 1385.9 mg
- Total Carbohydrate 49.2 g
- Dietary Fiber 6.2 g
- Sugars 9.3 g
- Protein 35.7 g