The article you quoted is talking about using calcium oxide (AKA quick
line) which is not exactly the same thing as calcium hydroxide (AKA
slaked lime or builders' lime). While either will do, the calcium
hydroxide is, in my opinion, the better choice. You can also buy it
at any building supple store where it may be called ‘cal.' Of course
the quantity is likely to be rather large for home cooking.

My question is why are you going to all this trouble to make hominy
when you can buy it in a can in any grocery store? Do you understand
that what you are making is just plain ole hominy?

For a look at pozole being made in a Mexican kitchen, go he
http://rollybrook.com/pozole.htm