Stuffed Poblano Chiles with Walnut Sauce and Pomegranate Seeds

Ingredients

• ¹/₈ teaspoon ground cloves
• 1 pinch freshly grated nutmeg
• 6 ounces queso fresco or very mild soft goat cheese, crumbled
• 1 4-inch cinnamon stick (preferably Mexican)
• ¼ cup raisins
• 1 tablespoon sugar
• ¼ teaspoon salt
• + 26 more ingredients
• • 1 tablespoon garlic
  • 2 tablespoons olive oil
  • 2 tablespoons lard or vegetable oil
  • 8 large fresh poblano chiles (2 lb total)
  • ½ cup fresh pomegranate seeds
  • 1 ½ pounds boneless pork shoulder
  • 1 teaspoon salt
  • ¼ teaspoon ground allspice
  • ¹/₃ cup green apple
  • ½ cup very ripe (black) plantain or firm banana
  • 1 ½ cups walnut halves
  • ¾ cup slivered almonds
  • 1 ½ cups whole milk
  • 1 1/2-inch-thick crosswise slice white onion
  • 2 garlic cloves
  • 1 fresh thyme
  • 1 cup white onion
  • 2 Turkish bay leaves or 1 California
  • ¾ teaspoon salt
  • 1 tablespoon cider vinegar
  • 1 ½ teaspoons sugar
  • 1 small peach
  • ¹/₃ cup dried apricots
  • ¼ cup pine nuts
  • 2 pounds fresh tomatoes
  • 1 fresh thyme

Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, the...

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