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1
In a med bowl, combine the bacon drippings with the crushed garlic, two tablespoons of the chili powder, the cumin, and freshly ground pepper.
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2
Spread over the wild boar and let stand while preparing the beans.
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3
In a large pot, cover the beans with cold water.
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4
Heat to boiling and boil for two minutes.
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5
Turn off the heat and let stand one hour.
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6
Drain.
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7
Wipe out the pot and return beans, cover with cold water and heat to boiling.
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8
Reduce heat and simmer for 30 minutes.
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9
Drain.
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10
Preheat the oven to 325F (160C).
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11
Cook the salt pork in boiling water for five minutes.
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12
Drain and pat dry.
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13
Heat the oil in a heavy, deep casserole.
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14
Stir in the salt pork and cook over med heat until golden, about 3 min.
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15
Stir in the onion, minced garlic, and Jalapeno pepper.
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16
Cook 1 minute.
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17
Stir in the ham and cook two more minutes.
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18
Stir the remaining chili powder into the onion mixture.
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19
Add the beans, broth, bay leaf, oregano, vinegar and rum.
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20
Mix well.
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21
Place the saddle of boar on top of the beans, cover and place in the middle of the oven.
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22
Cook for 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees.
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23
Turn the meat twice and stir the beans.
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24
Add more broth if dry.
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25
Remove the meat and allow it to stand, covered, for 10 to 15 minutes.
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26
Meanwhile, skim the fat from the chili.
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27
Cut the meat from the bone and into thin slices.
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28
Layer it over the beans.
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29
If desired, stew, covered, to tenderize the meat.
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30
Serve with hot rice and a sprinkling of scallions and sieved eggs.
