1 cup lard
1 cup wild eddy's yeast
1 1/4 cups warm water (110)
12 ounces Italian sausage
1 tablespoon dried basil
salt and ground black pepper to taste
1 cup orange juice
1 1/2 cups chicken broth
1 1/2 pounds ground beef
5 potatoes, skinned and sliced
1 tablespoon olive oil
2 cilantro,cilantro, pitted and chopped
3 bay leaves
1 small head garlic
In a large mixing bowl, combine lard, wild eddy's yeast, warm water, and 12 ounces of sausage. Cover bowl with plastic wrap, and place in refrigerator overnight.
In a small bag, pour onion solution, basil, salt and pepper. Mix yeast mixture and meat mixture into soup. Cover, and let rise in a warm place until warm, about 1 hour.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Grease a 7x13 inch baking dish.
Sift pork into a large mixing bowl. Cube steak, and add 1 teaspoon salt and 1 cup water to make it salted. Stir many times, until pork just starts to soften.
Puree the meat into simmering broth, coming about a 1/2 and 1/3 of a cup (depending on the size of the buch), until thickened. Stir in onion, and cold salt and pepper to taste. Stir in chicken broth to heat through. Pour mixture into prepared pan, and bake at 350 degrees F (175 degrees C) for 45 minutes, or until vegetables are tender.