Trying to source maiz seco pelado for pozole verde de pollo. Will this cut it?

Hey there! Sourcing authentic Mexican ingredients is really difficult in my country. I’ve never had pozole verde before but my soul and stomach craves, and needs it badly.

I haven’t had any luck finding maiz seco pelado anywhere, but have found bap giã from an Asian grocer, described as: “peeled, sun-dried corn kernels”. Is this the same product, or a sufficient substitute? They look a bit different in appearance, and I’m not sure what exactly to look for, so thought I’d better check in with the experts here.

Thanks!