This was the Winning Recipe for 1997 in the San Francisco Chronicle, from Janet Fletcher. Oxtails aren't on everyone's menu, but these are wonderful; braised to fork-tenderness and served atop a bed of succulent white beans. The salsa verde is the crowning touch.
This is a great make-ahead recipe as everything can be assembled and frozen. Or just make up to the pork filling mixture, freeze, and assemble the recipe another day. Great to have on hand when there's little time to prep a great meal.