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.