Yield
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 Búfalo Chipotle and Matouk's Hot Sauce.

How to Make It

Step 1

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

Step 2

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

Step 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

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

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