Clean and wash oxtail.
Pressure cook for about 20-25 minutes or simmer with enough water to cover till tender.
Debone and cut into 1/2 inch cubes.
In a casserole heat butter and sauté garlic and onion, add red and green peppers.
Stir fry 2-3 minutes. Add chorizo and oxtail and tomato sauce.
Simmer over low fire for about 10 minutes, add garbanzos.
Season with salt and pepper.