Place the walnuts in a bowl and cover with hot water. Let stand for 20–30 minutes. Drain and rub off as much of the thin brown skin as practical; this helps prevent bitterness.

Broil the poblanos 4–6 inches from the heat, turning occasionally, until blistered and blackened on all sides, about 8–12 minutes. Place them in a covered bowl or paper bag for 10 minutes.

Gently peel away the charred skins. Cut a slit lengthwise in each pepper without cutting it in half. Carefully remove the seeds and white membranes. Set aside.

Heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion for 3–4 minutes, then add the garlic and cook for 30 seconds. Add the meat, salt, pepper, cinnamon, and cloves. Cook, breaking up the meat, until browned and cooked through, about 6–8 minutes.

Stir in the tomato, apple, pear, peach, raisins, and almonds. Cook over medium-low heat for 8–10 minutes, until the fruit is tender and excess liquid has evaporated. Taste and adjust the salt. Let cool slightly.

Blend the drained walnuts, milk, cheese, crema, sugar, sherry, cinnamon, and salt until smooth and creamy. Add extra milk 1 tablespoon at a time if needed. The sauce should be thick but pourable. Refrigerate until serving.

Divide the filling among the four poblanos. Arrange one pepper on each plate.

Spoon the walnut sauce generously over each pepper. Garnish with pomegranate seeds and parsley.

Chiles en nogada are traditionally served at room temperature or slightly chilled, rather than piping hot.