INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”