Prepare the Peppers:

1. Roast Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
2. Peel and Deseed: Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, make a slit along the side, and carefully remove the seeds and membranes. Set aside.

Prepare the Filling:

1. Cook Meat: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Brown Meat: Add the ground beef and pork to the skillet. Cook until browned, breaking up the meat with a spoon as it cooks.
3. Add Ingredients: Stir in the diced tomatoes, almonds, walnuts, raisins, apples, pear, cinnamon, cloves, and cumin. Cook for another 5 minutes, until the fruits are tender and the flavors are well combined. Season with salt and pepper to taste.

Prepare the Nogada (Walnut Sauce):

1. Blend Sauce: Drain the soaked walnuts and place them in a blender. Add the milk, sugar, cinnamon, and sherry or brandy (if using). Blend until smooth and creamy. Adjust seasoning with more sugar or cinnamon if needed.

Assemble the Dish:

1. Stuff Peppers: Carefully stuff each poblano pepper with the meat filling. Place the stuffed peppers on a serving platter.
2. Top with Sauce: Pour the walnut sauce over the stuffed peppers, making sure they are well covered.
3. Garnish: Sprinkle with fresh pomegranate seeds and garnish with fresh cilantro or parsley if desired.

Serve:

1. Enjoy: Serve the Chiles en Nogada warm or at room temperature.