Sauté pork and onion in shortening in a large Dutch oven 5 minutes. Stir in ham and sausage; cook until meat is browned. Add beef broth, bay leaf, parsley, cloves, and salt.
Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Gradually stir in rice. Cover and cook over medium heat, stirring frequently, until meat and rice are tender. Stir in remaining ingredients. Remove bay leaf and cloves; discard.
Serve immediately in individual bowls.