Heat the olive oil in a saucepan over medium heat.
Add the onion and sautee for 5 minutes.
Add the chili powder, oregano and garlic and saute for another 2 minutes.
Add the broth, water, salt, hominy and RO*Tel tomatoes and bring to a boil.
Reduce heat and cook, covered for 30 minutes.
Mix the cornmeal, salt and olive oil together with a fork. Then add the hot water and mix well.
Roll the dough between your hands in small pieces to make about 20 little dumpling balls. Then add the dumplings to the soup and cook for about 3 minutes.