Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Bacon drippings 1 Jalapeno pepper, seeded,
2 Garlic cloves, crushed -deveined and minced
3 T Chili powder 1 c Cooked, smoked ham, diced
1/8 t Ground cumin seeds -(1 cup = 5 oz)
1/4 t Black pepper 2 c Beef broth
4 lb Saddle of wild boar (OR loin 1 Bay leaf
-of pork with bone in) 1 ts Chopped fresh oregano (or
1 lb Black turtle beans -half that if dried)
2 T Olive oil 1 ts Red wine vinegar
1/2 c Diced salt pork 2 T Dark rum
2 Onions, chopped 4 Scallions, thinly sliced
3 Cloves garlic, minced 2 Eggs, hard cooked, sieved

In a medium bowl, combine the bacon drippings with the crushed
garlic, two tablespoons of the chili powder, the cumin, and freshly
ground pepper. Spread over the wild boar and let stand while
preparing the beans.

In a large pot, cover the beans with cold water. Heat to boiling and
boil for two minutes. Turn off the heat and let stand one hour.
Drain. Wipe out the pot and return beans, cover with cold water and
heat to boiling. Reduce heat and simmer for 30 minutes. Drain.

Preheat the oven to 325 degrees. Cook the salt pork in boiling water
for five minutes. Drain and pat dry. Heat the oil in a heavy, deep
casserole. Stir in the salt pork and cook over medium heat until
golden, about 3 min. Stir in the onion, minced garlic, and Jalapeno
pepper. Cook 1 minute. Stir in the ham and cook two more minutes.

Stir the remaining chili powder into the onion mixture. Add the beans,
broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle
of boar on top of the beans, cover and place in the middle of the
oven. Cook for 1 1/2 to 2 hours or until internal meat thermometer
reads 170 degrees. Turn the meat twice and stir the beans. Add more
broth if dry.

Remove the meat and allow it to stand, covered, for 10 to 15 minutes.
Meanwhile, skim the fat from the chili. Cut the meat from the bone
and into thin slices. Layer it over the beans. If desired, stew,
covered, to tenderize the meat. Serve with hot rice and a sprinkling
of scallions and sieved eggs.

Serves 6 generously.
Submitted By MICHAEL ORCHEKOWSKI On 10-31-94

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