can I use hominy to make nixtamal?

Question

I live in a country barren of corn tortillas. A possible sop for my craving: one of the Bayless books has a recipe for a large banana leaf-baked tamal, dough made from nixtamal.
 
I have New Mexican dried posole. Googling a few Mexican food sites has only confused me ... dried corn cooked/soaked in water with lime produces nixtamal. Pick off the husks and you have hominy. But I thought posole = hominy? 
 
Is my posole basically dried corn, the type I can use to get from point A (massive corn dough cravings) to point B (nixtamal)?

Answer

Still trying to figure out the difference between Hominy and Nixtamal. Hominy can be bought canned almost anywhere. I grew up in Southern California and we were able to go to the Carneceria and buy fresh Nextamal by the pound. Usually packaged in plastic bags. 

When making posole, my Dad always used Nixtamal instead of canned Hominy as it was not pre cooked and MUCH firmer than hominy which would cook up in the posole unlike the Nixtamal. Therefor my opinion of Nixtamal is the treated corn but not pre cooked. 

Using Hominy would end up more like grits in the Posole. 

This all said, what is the difference in the Nixtamal that I am use to and that mentioned in this article? I have lived in Houston for 10+ years now and dearly miss not being able to find the Nixtamal I am use to using.

Answer

See my post about the "hominy corn" from Anson mills in the canned hominy thread
http://www.chowhound.com/post/canned-hominy-drain-rinse-787580

recipe 
http://www.ansonmills.com/recipes/466

Answer

Have to say thank you to all that responded here. 1st timer here and I'm impressed. :). I would love to find the frozen version of the Nixtamal as I have used it before and exactly like the fresh I'm use to. Having a New Mexico heritage, I just find it sad that having moved to Houston all that is available here is Tex Mex. Not that it's at all bad, but I want my special ingredients I'm use to. I grew up in Southern California, and there was actually a local New Mexican restaurant what really was awesome.

Answer

Looking for a place to park a URL... If someone knows of a better location for the following, please let me know.

Very detailed article on nixtamalization: 
https://www.cooksillustrated.com/science/789-articles/feature/transforming-corn

When I accessed this, it was not behind a paywall. 

However, I just noticed that it mentions Tortilleria Nixtamal as selling masa, at least to restaurants; based on their website, I think that is no longer true - only tortillas seem to be listed as products. The article is dated 2016, so there may have been other changes as well.

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can I use hominy to make nixtamal?

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