Heat the oil in a large heavy pot over medium-high heat. Add the onions, salt, and cayenne, and cook, stirring often, until the onions are softened, about 3 minutes. Add the tasso and cook until heated through, about 2 minutes. Add the tomatoes, garlic, and jalapeŇos. Cook, stirring often, until the tomatoes are heated through, about 1 minute. Add the hominy and orange zest and cook for 2 minutes longer.
Add 1 cup water, the tequila, orange juice, chili powder, cumin, and coriander and bring to a simmer. Cook, uncovered, over medium heat until the liquid is slightly reduced, about 8 minutes.
Stir in the green onions, parsley, and cilantro. Serve hot.
Yield: about 6 servings