Angie's Slow Cooker Oxtail
4 lbs oxtrails
1 tablespoon olive oil
2 lbs tomatillos
1 jalapeño ( or depending on your hest preference)
1 white onion
1 bunch cilantro, stems removed
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.