Cryin' Cactus Salad

By Sunset
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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

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