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1. To prepare the sauce, place shelled walnuts in a heatproof bowl, cover with boiling water and let soak 5 minutes.
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2. Place in a bowl and cover with milk and let soak for 12 hours (less time works if you are in a hurry.)
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3. Drain the walnuts, discarding all but 1/2 cup of the milk for use in pureeing the nuts. Transfer the nuts to a blender and puree with the cream, 1/2 cup milk and the queso fresco, salt and sugar. Refrigerate.
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4. To prepare the filling, put the meat in a saucepan with enough water to cover, and cook over medium heat. Add the onion, garlic and salt. Cook for 40 to 60 minutes or until the meat is tender, skimming and discarding any foam from the surface with a large spoon. Drain the meat, reserving 1/2 cup of the cooking liquid.
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5. Heat the oil in a large saucepan over medium heat and add the onion and garlic, sauteing until transparent. Add the tomatoes and minced parsley and cook for 5 minutes stirring constantly.
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6. Mix in the remaining cinnamon, cloves, plantain, other fruit, raisins, almonds, pine nuts and salt, along with the pork. Cook over medium heat for 15 to 20 minutes, stirring occasionally to prevent sticking-the meat should begin to fall apart and be slightly moist. If it becomes too dry, add some of the reserved cooking liquid.
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7. Stuff each Chile with the pork mixture and place them on serving plates. Pour the sauce over the chiles, avoiding the bases and stems, if possible. Garnish with pomegranate seeds and fresh parsley.
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(I like to process the pork in processor until it is slightly broken up, but not at all pureed. I place it in skillet with additional ingredients and let all simmer until well combined and slightly mushy. It seems to adhere better and become a mix that will blend well within the Chile.)
