Get the latest recipes from Txgreg http://www.grouprecipes.com/people/txgreg I know this is not an authentic borscht because it doesn't have beets in it. But the Menonite source that gave me the recipe calls it that so I'm gonna too. This may sound too simple to be very good. But, we've made this several times and it is fantastic! I've been told it freezes well. But, we've never had enough left to confirm that. http://www.grouprecipes.com/91938/chicken-borscht---chicken-soup-with-cabbage-carrots-tomatoes-and-potatoes.html Authentic carnitas are "boiled" in lard - not braised, not baked, and not roasted. We have made this several times and it is fantastic. The technique is the most important part. It is what gives this dish the moist and tender inside with the authentic crispy crunch on the outside. So, please pay special attention to the notes within the steps. This recipe is not difficult, but there are several important things to keep in mind for the best results. I got the basic recipe from a lady whose English is not so good, but her cooking is fantastic! http://www.grouprecipes.com/91770/marias-authentic-mexican-pork-carnitas-using-wild-hog-or-domestic-pork.html Here in Texas, Chile Rellenos are typically battered, deep fried, then covered in a tomato or cheese sauce. I like them that way too. Since "relleno" simply means "filled", and I wanted a lighter dish with a brighter flavor, I developed this recipe. And as an added bonus I didn't have to make a batter and break out the deep fryer! http://www.grouprecipes.com/91717/chile-rellenos---chicken-and-rice-stuffed-poblano-chiles-with-creamy-tomatillo-sauce.html