Ingredients

4 lbs oxtrails
salt
pepper
oregano
1 tablespoon olive oil
2 lbs tomatillos
1 jalapeño ( or depending on your hest preference)
1 white onion
1 bunch cilantro, stems removed

How To

In a pot, heat olive oil on medium heat.

Season the oxtails with salt, pepper, and oregano.

Brown the oxtails on all sides.

Remove once browned and set in slow cooker.

In a separate pan add the tomatillos, onions and jalapeños.

Add water and bring to a boil, once boiling reduce to a simmer until all veggies are softened.

Keep a cup of water but drain the rest.

Transfer to a blender adding cilantro and blending until smooth.

Add lime juice. Season accordingly.

Pour the salsa verde on the oxtails and cook on low for 8 hours, covered.

Shred once done and serve with coconut rice, plantains, or tortillas with radishes and pickled red onions.