Pollo Oaxaca

Pollo Oaxaca

Avon- status quo PRO 213

"The southern region of Oaxaca, Mexico is known as the land of siete moles or seven moles. I developed this chicken dish using the herbs and tomatillos needing to be used up. This is also known as a verde mole. It's an interesting taste difference using the mole both cooked and in the raw form in this dish. Serve alongside a Mexican style rice and a green salad."


1 h 25 m servings 622 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 45.8 g
  • 92%
  • Cholesterol:
  • 179 mg
  • 60%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Heat the vegetable oil in a large skillet over medium heat. Stir in the chicken, and season with oregano, minced garlic, and salt and pepper. Cook and stir until the chicken is lightly browned. Stir in the onion, then cover and reduce heat to low.
  2. Place tomatillos, cilantro, jalapeno pepper, whole garlic, lime juice, and salt in a blender. Pulse to a chunky consistency. Pour half of the tomatillo mixture over the chicken. Continue simmering until chicken is tender, 35 to 40 minutes more. Serve with remaining sauce and top with Monterey Jack cheese.


  • Cook's Note
  • When adding the peppers to the salsa,removing the seeds and the membranes will greatly reduce the heat. Depending on how hot you like it, you may want to leave some of the seeds, or add another pepper.
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Your rating



  1. 33 Ratings


I am the recipe submitter and would like to point out that the original way it was written called for grated Oaxacan cheese. If it's unavailable in your part of the country, Monterey Jack is a r...

I’m unsure why this recipe is getting such good reviews. I used to live in Mexico and this recipe isn’t really authentic at all plus it is very bland. After making it once exactly as written,...

This is yet another Terrific chicken dish that can be made fast and inexpensively. The cilantro is so fresh tasting and the tartness from the tomatillos is a great flavor combo. Pinto beans. Mex...

Soo very good!! I couldn't find Oaxacan cheese, so had to use Jack, maybe added a touch more garlic. Will make many times! Thanks Avon. Looking forward to leftovers. Delicious!!! UPDATE! I have ...

This is AWESOME!! I love this mole. I have never tried a green mole but it was delicious and the combination of the cooked and raw mole were such great compliments to each other ! I also left th...

I have had this recipe since Avon first shared it, just waiting until I was able to get fresh tomatillo and Oaxacan cheese at the same time. I finally succeeded and we enjoyed this yesterday. ...

This was a pleasant surprise for me. I really don't enjoy chicken in Mexican food but I decided to jump in and try this even if the Hubs was the only one to eat it. I have never worked with to...

Man, I hate to rain on a parade, but DH and I both thought this dish to be quite bland. But the leftovers, mixed with refried beans and rice (that I served with dinner) made a pretty tasty burr...

Followed the recipe to the T and it was perfect as is. I knew my blender was going on me and it finally petered out on this recipe but thankfully bigger chunks don't bother us at all. This was t...