Yields Makes 6 servings
Notes: For heat level 1, omit fruit-based habanero chili hot sauce; for level 2, add 3 tablespoons; for level 3, add 1/3 cup. Tested with B├║falo Chipotle and Matouk's Hot Sauce.

How to Make It

Step 1
1

Place romaine lettuce in a large, shallow bowl. Arrange nopalitos, hominy, red peppers, and tomatillos on top. Set aside.

Step 2
2

In a blender, whirl orange juice, reduced-fat mayonnaise, and chipotle and habanero hot sauces until smooth. Set aside.

Step 3
3

Squeeze chorizo from casings into a 10- to 12-inch frying pan over medium-high heat; discard casings. Break into chunks with a spoon and stir often until brown and crisp, 10 to 12 minutes. Drain on paper towels.

Step 4
4

Scatter chorizo over salad. Stir cilantro into chili dressing. At the table, add dressing to salad and mix to coat.

Ingredients

 4 quarts romaine lettuce pieces
 1 jar (15 oz.) nopalitos, rinsed until no longer slippery, and drained
 1 can (15 oz.) yellow hominy, drained
 1 jar (7 oz.) roasted red peppers, cut into 1/2-inch strips
 4 tomatillos (1/2 lb. total), husked and thinly sliced
 1/2 cup orange juice
 1/4 cup reduced-fat mayonnaise
 1/4 cup chipotle chili hot sauce
  Fruit-base habanero or Scotch bonnet chili hot sauce such as papaya (up to 1/3 cup, optional)
 1/2 pound chorizo (optional)
 2 tablespoons minced fresh cilantro

Directions

Step 1
1

Place romaine lettuce in a large, shallow bowl. Arrange nopalitos, hominy, red peppers, and tomatillos on top. Set aside.

Step 2
2

In a blender, whirl orange juice, reduced-fat mayonnaise, and chipotle and habanero hot sauces until smooth. Set aside.

Step 3
3

Squeeze chorizo from casings into a 10- to 12-inch frying pan over medium-high heat; discard casings. Break into chunks with a spoon and stir often until brown and crisp, 10 to 12 minutes. Drain on paper towels.

Step 4
4

Scatter chorizo over salad. Stir cilantro into chili dressing. At the table, add dressing to salad and mix to coat.

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