Categories: Chili, Mexican, Main dish, Meats 
      Yield: 6 servings 
  
    1/4 c  Bacon drippings 
      2    Garlic cloves, crushed 
      3 tb Chili powder 
    1/8 ts Ground cumin seeds 
    1/4 ts Black pepper 
      4 lb Saddle of wild boar 
      1 lb Black turtle beans 
      2 tb Olive oil 
    1/2 c  Diced salt pork 
      2    Onions, chpd 
      3    Cloves garlic, minced 
      1    Jalapeno minced 
      1 c  Cooked, smoked ham 
      2 c  Beef broth 
      1    Bay leaf 
      1 ts Chpd oregano 
      1 ts Red wine vinegar 
      2 tb Dark rum 
      4    Scallions, thinly sliced 
      2    Eggs, hard cooked, sieved 
  
  In a med 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 lg 
  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 med 
  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.