Corn, the very heart and soul of Mexican cooking, becomes something quite different when it is transformed into pozole, also known as hominy. Large, white corn kernels are treated with a softening solution of lime (calcium hydroxide), just as they are for making masa, but the kernels, rather than being ground, are cooked until tender. Look for packaged partially cooked pozole (nixtamal) at Mexican markets. You can substitute the pozole in this recipe with 4 cans drained and rinsed white hominy. Add it to the soup along with the pumpkin seed mixture.