Roast the poblano chillies over an open flame until the skin is black and charred on all sides (you can do this on the BBQ or on a gas hob).
Place the hot chillies in a plastic bag, or in a large bowl covered with cling film. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut an incision in each chilli lengthways and remove the seeds.
In a large casserole, heat the olive oil over medium heat. Add the onion and garlic and cook for 3 to 4 minutes. Add the pork mince and cook for about 7 minutes, breaking it up with a spoon. Add all of the remaining filling ingredients, mix well and simmer till meat is cooked through.
Meanwhile, in a blender, combine the milk, goat's cheese, walnuts, sugar and cinnamon. Blend till smooth and creamy.
To serve, fill each chilli with the pork stuffing mixture. Place on a serving plate and drizzle with the walnut sauce. Sprinkle over the pomegranate seeds and parsley, and enjoy!