Look for corn masa flour in the baking aisle, where it usually sits next to coarser cornmeal. Masa, a finer grind of corn that is treated with lime, is used to make corn tortillas but also makes terrific dumplings. The ingredient list might look long, but most are in your pantry waiting to be transformed into this warming stew—a fun twist on a classic that reflects a new region of American cooking.
Crumble sausage into a large Dutch oven. Cook over medium heat until browned. Remove sausage to a plate, reserving fat. Add chicken and garlic to pan; cook and stir for 4 minutes; remove to plate with sausage. Add Anaheim chile and bell peppers to pan; cook and stir 3 minutes or until softened. Return sausage, chicken, and garlic to pan.
Stir in broth, tomatillos, roasted chiles, and oregano. Bring to a boil; reduce heat and simmer 15 minutes.
Add hominy, garbanzo beans, lime zest, and lime juice to pan. Mix ¼ cup corn masa with ½ cup water; stir into stew and bring to boil. Cook until thickened. Cook to internal temp of 165°F.
Meanwhile, make dumplings. Mix masa flour, baking powder, and salt in a medium bowl. Using a fork, cut butter into dry ingredients with a fork until crumbly. Add broth and cilantro; stir until a soft dough forms.
Drop large spoonfuls of dough on hot stew. Cover and simmer 10 to 15 minutes or until dumplings are cooked through. Cook to internal temp of 165°F.
Serve stew with dumplings, sprinkled with chopped oregano.