Roasted poblano chilies stuffed with a savory-sweet filling of ground meat, fruit and nuts is a classic Mexican dish for the holidays. It is also a favorite for national independence celebrations because the top is garnished with a white walnut sauce (nogada), red pomegranate seeds and green parsley, the colors of the Mexican flag.
Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add pork, onion and garlic powder; cook and stir 8 minutes or until pork is no longer pink. Add tomatoes, apple, pine nuts, 2 tablespoons of the parsley, raisins, salt, cinnamon and cloves; mix well. Reduce heat to low; simmer 10 minutes. Cool slightly.
Divide meat mixture among chilies. Gently distribute the filling so chilies are evenly stuffed. Place on baking pan lightly sprayed with no stick cooking spray.
Bake 30 minutes or until heated through.
Meanwhile for the nogada sauce, place walnuts, crema, queso fresco and milk in blender container; cover. Blend on high speed until smooth. Warm sauce before serving. Serve each chile topped with 1/4 cup nogada sauce. Sprinkle with remaining chopped parsley, pomegranate seeds and additional ground cinnamon, if desired.
To roast chilies: Place broiler rack 4 to 6 inches from heat. Heat broiler to high. Place chilies on foil-lined baking pan. Broil 8 to 10 minutes or until chilies are evenly blackened, turning occasionally. Or, place 1 to 2 chilies at a time directly on burner of gas stove on medium heat. Roast 6 to 8 minutes or until blackened, turning occasionally with long tongs. Place roasted chilies in large bowl. Cover tightly with foil. Let stand 20 to 30 minutes or until cooled. Peel off blackened skin. Cut a 2-inch long slit in each chile. Carefully remove seeds and membranes, being carefully not to tear the chile since they need to remain whole.
To remove skin from walnuts: Bring 3 cups water to boil in large saucepan. Add walnuts; boil 4 to 6 minutes. Drain and rinse walnuts. Most of the bitter skin should have come off.