Speakin' of corn . . .

[Guns Garrett]

I am looking for a source of what is called "pearl hominy".  From what I understand it is a dry (not canned) corn that has had the skins removed, BUT NOT BY LYE-SOAKING.  I'm not sure how they'd do that - rolling?  It's not ground cuz the kernels are about the size of lentils, or a little smaller popcorn kernels, (but bigger than peppercorns) and it is white in color. 

It is also called "pashofa corn", mostly by the Choctaw and Chickasaw Indians.  I located some "coarse-ground grits" but it was still pretty fine - like sand.  My Granny used to make a stew with this, with chopped pork.  NO, it is NOT "pasole"- that has whole, lye-soaked hominy in it. 

Anyone know what I'm talking about?  This stew was a good filler-upper for those cold, sleety Sunday afternoons (like we've been having) when you're stuck in the house - along with some hot cornbread!

[Delmonico]

Something in my head, just can't grasp it, perhaps mineral lime like they do down in Mexico and Central america.