Hopkins County stew. In Northeast Texas, there’s a county called Hopkins that is famous for its stew.
The tradition of making Hopkins County Stew harkens back to the late 1800s, when at the end of the school year people would bring vegetables such as corn, tomatoes, and potatoes, along with meats such as squirrel or chicken, and then throw everything into a large cast-iron pot hanging over a fire. Around this same time, commercial chili powder became popular in Texas and the stew makers soon started shaking this piquant spice blend into the pot. White chicken poblano chili. When I was working in Midtown Manhattan at a magazine, I used to visit a small Mexican joint for lunch.
The food was good for a quick meal but it was decidedly not Tex-Mex, as it specialized in burritos and served two chilis that were both made with beans. The beef one was the usual ground meat, kidney bean, and tomato affair that people in the Northeast like to pass off as chili. Mitch's Chili. Mitch's Black Bean & Sausage Chili Mitch's Tavern in Raleigh already is well- known for its great vegetarian chili, and Mitch's recently added this black bean and sausage version to his menu.
Students, faculty and anyone who's just plain hungry are eager to linger over a bowl inside Mitch's dark wood interior - the perfect Fall chili spot. Easy - Serves 6-8 1 pound dry black beans 2 pounds roma tomatoes 3 tablespoons vegetable oil, divided 1 ½ pounds fresh mild or sweet Italian Sausage 1 small yellow onion, diced 7 garlic cloves, minced 1 16-ounce can crushed tomatoes 3 jalapeno peppers, seeded and minced 2 tablespoons chili powder 2 tablespoons cumin 2 teaspoons salt 1 tablespoon freshly ground black pepper 1 cup beef broth 3 tablespoons chopped cilantro leaves 2 tablespoons chopped fresh basil Sift through black beans to find any stones. Texas turkey chili. Buttermilk potato soup with bacon and roasted jalapeno. My grandma calls me her good cook.
Green chile chowder. Turkey enchilada verde soup. Three weeks ago on a Friday, I found myself back in Texas so I could give my talk at the University of Texas at Arlington.
It went well and the students seemed to enjoy the subject matter—though who doesn’t enjoy talking about cheese enchiladas, old friends, grandparents and recipes? In any case, because I’d been a nervous wreck leading up to the talk, I hadn’t spent much time focusing on anything else that was going on in the world. So imagine my surprise when I woke up on Saturday to the news that a big storm was heading to New York City. The reports coming from the East Coast were full of panic and fear—I began to worry.
Tex-Mex chicken and dumplings recipe. Is there a cuter word in the English language than dumpling?
Nope, I didn’t think so. And when you pair it with chicken to make chicken and dumplings, you have one of my favorite belly-filling, spirit-warming, cold-weather dishes. As befits a homesick Texan, I spend chunks of time thinking of places I’d like to visit when I’m at home. My latest obsession is taking road trips on many of the state’s two-lane highways, motoring through some of the smaller towns that you wouldn’t normally see if you stayed on the interstates. One of the best things about these towns is that they usually have a café that specializes in classic Texan cooking. Pozole Rojo, Red Posole Recipe. 1 Fill a large 10-12 quart stockpot with 5 quarts of water.
Set on heat to bring to a boil while you proceed with the next steps. 2 Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and lightly roast the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a boil. 3 Heat a tablespoon or two of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. 4 Once the meat has browned, transfer it to the large stockpot of boiling water. 5 Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and 4 cloves of garlic. 6 Add the red chili sauce to the pot with the pork and hominy. Chicken posole verde. The other day I went to the store to buy some collard greens, but the store was sold out.
Chipotle Turkey Pozole, Chipotle Turkey Posole Recipe. Every Thanksgiving, after our grand roast turkey dinner, we fill up a huge stock pot with the turkey carcass and water, and make several quarts of turkey stock for soup.
Usually turkey soup is a pretty standard affair, but if you are looking for a soup that might pack a little more punch, I recommend this pozole. It’s made with turkey stock, leftover turkey, a little tomato, lots of hominy, and seasoned with smokey chipotle chile peppers in adobo. I’ve written about pozole before. It’s hard to resist this soup, essentially “taco night” in a bowl (but not as messy!). Perfect for a crowd, which can be useful if your family is like mine—lots of siblings and friends who like to stick around because they know the food is good. Happy Thanksgiving! P.S. You can prepare the toppings while the soup simmers to save prep time. Ingredients Toppings Method 1 Heat olive oil on medium high heat in a large (12 quart) stockpot. 2 Add the tomatoes and cooked turkey meat to the pot, stirring to combine.