Step 1Place the meat in a large sealable plastic bag or nonreactive container. Add the onion, garlic, ginger and peppers, then the cumin, salt and pepper. Pour in the oil and vinegar and mix well. Cover and chill for 2 to 3 hours. Shake off and discard the excess marinade.
Step 1Heat 2 tablespoons oil in a large, heavy-bottom soup pot over high heat. Add the marinated pork pieces and sear over high heat, careful not to burn, about 5 minutes (the pork will not brown).
Step 2Stir in the chicken broth and 3 cups water, then stir in the onion, garlic, thyme, parsley, bay leaf, cloves and poudre de Colombo. Season with three-fourths teaspoon salt, or to taste. Cover and bring to a boil; cook for 15 minutes.
Step 3Stir in the potatoes, cover and reduce the heat to a gentle simmer. Continue to cook, at a bare simmer, for 20 minutes, until the potatoes are just tender. During the last 10 minutes, remove the pork (keep it warm) and stir in the eggplant and zucchini. When the vegetables are tender, strain them and add them to the pork. Discard the bay leaf, parsley sprig, thyme sprig and cloves.
Step 4Bring the sauce to a simmer and gently rain in the ground rice, whisking until it's fully incorporated with no lumps. Simmer the sauce until the rice is cooked and the sauce is thickened, about 5 minutes. Add the lime juice and the remaining oil, and season with one-fourth teaspoon salt, or to taste. Pour the sauce over the meat and vegetables and serve immediately.