In a stock pot, slowly cook the chicken in water with bay leaves and half of an onion for 45 minutes, or until tender.
In a separate pan, sauté the rest of the onion, tomatillos, jalapeños, garlic, diced poblanos and 3 tablespoons of Mazola® Corn Oil until tender.
Add cumin and Mexican oregano.
Blend these ingredients together until it becomes a salsa.
Add chicken stock.
After chicken is cooked, shred and add to the salsa pan.
Gently combine and add salt to taste.
Serve next to (or on top of) cilantro white rice, tortillas strips and garnish with avocado, more freshly-diced onion (if needed) and/or more diced jalapeño for extra heat!