Gonna try to cook red pozole from scratch for the first time

To be very clear, I am not Mexican. I had bought a big bag of dried purple-red corn with the intention of crushing it with a mortar and pestle or some kind of heavy duty grinding machine so that I can make grits with it, but I'm too broke to buy any of that equipment right now. 

I have made pozole before, but with canned hominy. I tried soaking this corn in water for 24 hours, but found that this does almost nothing to make it truly edible. Then I learned from a TikTok video that you have to buy a small bag of calcium lime, add a spoonfull to a pot, then boil the corn in it for an hour. Normally, I am way too lazy to do stuff like that, but lately, I've been trying to clear out my cupboards of dried stuff. 

This is gonna be a nice recipe to try out, but I don't expect to make it again for a while. I'm generally not too big on soups or stews unless they pair well with rice.