Okay, this is Mexican not Italian, but it is still a big part of our culture growing up in the southwest. Green chile is the bomb and Devin told me I had to put the recipe down here so he could make it if he wanted to. This website is about saving recipes and culture, so I am including it here. It is simple, but very good. I have won quite a few chile competitions (amateur of course) with this chile.
1/4 cup of canola oil
1 pound of cubed pork
4 cloves of garlic
2 – 3 teaspoons of salt (plus more if needed)
1 teaspoon of cumin
1/2 cup of flour
1/4 cup of powdered green chile (or 12 roasted and chopped fresh chiles)
About 1 quart of water or broth
Heat up a pan over medium heat for a few minutes. When the pan is warm, add the oil. Meanwhile, cube one pound of pork into 1/2-inch pieces. Add the pork to the pan and brown it on all sides. When it is about done, add 4 cloves of chopped garlic and your salt. Allow the garlic to soften for a minute or two.
Now, turn down the heat to low and add 1/2 cup of flour. At this point, you have to stir and stir and stir some more. Keep moving that flour around the pan. You want to get the flour browned so you do not get a raw flour taste in the chile, but you have to keep moving it or it will burn. Keep browning the flour for 3-4 minutes. When you see browned flour starting to stick on the bottom of the pan (you have to scrape it and keep it moving though) you are about done.
Next, add the chile and let it toast for another 1-2 minutes. This next step is what is going to make or break your chile. It is where you add your broth. You must add it very slowly in small increments and stir it vigorously between additions. If you do it right, it will get a little lumpy, then kind of like paste, and then finally smooth out. If you just dump your broth all in at once, you will have a lumpy disgusting mess.
Anyway, once you have added all of your liquid, turn up the heat again to a boil. Add the cumin now. When it starts to boil, turn it to a simmer and let it cook for at least 45 minutes (but longer is better). If it gets too thick, thin it out with a bit of broth or water until you are ready to eat.
One note* if your chile tastes kind of flat, you need more salt. There is something about chile made this way that seems to require more salt than you would think. Add it slowly and it will put a little zing back in the chile.