To make the puffed rice: Pat the rice with a clean cloth or paper towels so that it’s thoroughly dry.
Heat a heavy-bottomed saucepan over high heat. When the pot is hot, coat the bottom of the pan with oil, and then add the rice.
Cover the pan and shake vigorously to coat the wild rice thoroughly.
Reduce the heat to medium and continue shaking until you can hear the rice popping, about 5 minutes.
Sprinkle the rice with a little salt, and set it aside.
To make the pozole: Heat one large soup pot over medium-high heat. Add sunflower oil and squash and cook until the squash is fragrant and starting to brown, about 5 to 7 minutes.
Add the hominy and sage and stir to combine. Add the corn stock, bring the soup to a boil, reduce the heat and simmer, partially covered until squash is tender and the hominy is cooked, about 20 minutes.
Slowly stir in the masa and water mixture and simmer until the soup thickens, about 10 minutes.
Season to taste with the maple syrup and salt, and then garnish with fresh sage and puffed wild rice.