Hopkins County stew is basically a Hopkins Count product found in no other part of the world. In early times, when country schools had a program at the closing of the school year, large cast iron pots of Hopkins County stew were made and served to the children and their parents. Families had their own recipes handed down from generation to generation, and many of the old times vied for the honor of cooking for the school closing program.
In 1971 Hopkins County began having a Fall Festival and the most popular annual event has been the Hopkins County Stew cook-off. The rules are: You are required to be a Hopkins County Citizen, former Hopkins County citizen, their children, grandchildren or great-grandchildren. You will need a cast iron pot 10 gallons or more, it must be cooked outside on wood fire, ingredients for stew. The winner is judged at noon. One-hundred and fifty dollars first prize is given. They are also given the distinction of being the Hopkins County Stew Champion for that year.
3 gal. tomatoes
1 gal. cream style corn
10 lb. potatoes
10 large onions
2 oz. chili powder
salt to taste
5 or 6 fryers
Cook chicken "to bone" before hand. Put potatoes, onions and water in pot firs. Then add chicken and tomatoes; add corn and chili powder last as the corn will stick. Salt to taste. Simmer until ready to serve.
In the old days they used hens that were getting too old to lay or an old rooster. Everything was cooked on the spot and the bone was not removed. What was left the parents took home
Lovis (Hart) Edwards
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