Heat heavy cast-iron skillet or griddle over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blistered on all sides. Let cool until just cool enough to handle. Peel the tomatoes, remove the seeds and chop finely. Set aside.


Wash the poblano chiles and thoroughly dry them. Make a small (l to l l/2 inches long) lengthwise slit in each chile. Pour oil into large heavy skillet to a depth of about l/2 inch and heat over high heat until very hot but not quite smoking. Fry the chiles, 3 at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove from pan as they are done. Carefully peel chiles under cold running water. Very gently pull out seeds through the slit in each chile, being sure not to tear the flesh. Set aside.


In large skillet, melt the butter or vegetable oil over medium heat until very hot and fragrant. Add the onion and garlic and sauté for 3 minutes. Add fresh and dried fruit and sauté for 3 minutes. Add the spices and pork and cook, stirring to combine, for 2 minutes more. Season with the canela, salt, and pepper to taste. Carefully fill the mixture into the chiles through the slit in each. Bake on greased baking sheet or shallow pan for 5 minutes. Cover the chiles with the nogada sauce and sprinkle with pomegranate seeds and a few leaves of Italian parsley. Chiles may be served warm or at room temperature.


Nogada - Walnut Sauce
Soak the walnuts in cold water or milk for three hours or overnight in water to cover. Discard the soaking liquid Grind the walnuts in the food processor or blender with the French roll, cheese, cream or milk, the sherry, cinnamon, sugar and salt.