Pozole is a pre-Hispanic soup traditionally made ... Simmer for 2–2 ½ hours or until the ribs are tender and can be easily pulled from the bone. Strain stock and reserve (discard solids).

They add fluffy, chewy corn kernels to make the classic Mexican dish known as pozole. These corn kernels (white or yellow) have undergone a centuries-old process called nixtamalization.

It also shows up in dishes like grits and pozole ... corn is hominy. There is not a special variety of corn called hominy; it normally comes from the simple field corn, the classic yellow or white ...