1. Place romaine lettuce in a large, shallow bowl. Arrange nopalitos, hominy, red peppers, and tomatillos on top. Set aside.
2. In a blender, whirl orange juice, reduced-fat mayonnaise, and chipotle and habanero hot sauces until smooth. Set aside.
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.
4. Scatter chorizo over salad. Stir cilantro into chili dressing. At the table, add dressing to salad and mix to coat.