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    You are in: Home / Recipes / Hopkins County Stew Recipe
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    Hopkins County Stew

    Hopkins County Stew. Photo by True Texas

    1/2 Photos of Hopkins County Stew

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Bring the stock to a simmer, and add the potatoes and onion. Simmer until the potatoes are cooked through, about 15 minutes.
    4. 4
      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.
    5. 5
      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.
    6. 6
      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.

    Ratings & Reviews:

    • on December 18, 2008

      55

      From Albuquerque, New Mexico, 12-18-08 I lived in Sulphur Springs most of my life and Hopkins County Stew was served and eaten at the schools ,churches, fairs and special family get togethers. On Thursday's, I would go to the elementary school and eat Hopkins County Stew with my niece, Jade. This stew is so very good you will want it all the time .

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2007

      55

      This recipe was a favorite of mine growing up in Sulphur Springs! Many recipes for this dish are out there-they also served it at school and everyone ate Hopkins County Stew on those days. Must try this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

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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
    33%
    Total Fat 18.2 g
    28%
    Saturated Fat 6.0 g
    30%
    Cholesterol 95.7 mg
    31%
    Sodium 1385.9 mg
    57%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 6.2 g
    24%
    Sugars 9.3 g
    37%
    Protein 35.7 g
    71%

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