This was different...and I liked it. :-) I had a can of hominy and the only thing I know to do with it is make posole, which I didn't feel like bothering with, and I came across this recipe. It seemed like an odd combination, but I didn't see any reason why it wouldn't all taste good together. I'll be making it again.

Reviewed On: Feb. 28, 2009

I've used this recipe for years, especially for holiday meals. My family loves them. I would never attempt to make croissants the real way, with all the folding of the pastry, but this recipe gives good results with much less work. If you want authentic croissants, then I think you have to make them the 'authentic' way, so don't make these and complain that they aren't authentic.

Reviewed On: Feb. 19, 2009

I had to improvise a bit because I didn't have all the ingredients. I used a dried guajillo pepper and some ground ancho and chipotle powder. I also used only white hominy and all pork. But the basic recipe is one that can be modified with delicious results. My version may not be authentic, but it sure tasted good.

Reviewed On: Oct. 23, 2007