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1
Roast the poblanos directly over a gas flame, in a dry skillet or under the broiler, turning often, until charred all over.
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2
Transfer the poblanos to a bowl and let cool for 5 minutes.
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3
Rub the blackened skin off of the poblanos and make a slit in the side of each one, beginning 1/2 inch below the stem and ending 1/2 inch from the tip.
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4
Using scissors, carefully snip off the seed clusters at the base of the stems.
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5
Rinse off any stray seeds and bits of skin and pat dry.
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6
Lightly brush the poblanos with olive oil and season them inside and out with salt.
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7
Preheat the oven to 375.
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8
In a large skillet, heat the 2 tablespoons of olive oil.
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9
Add the yellow onion and garlic and cook over moderate heat until the onion is translucent, about 4 minutes.
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10
Add the ground beef and pork and cook, stirring, until no trace of pink remains; drain off the fat in the skillet.
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11
Stir the tomato sauce, currants, nuts and parsley into the meat mixture and season the filling with salt and pepper.
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12
Stuff the poblanos with the meat filling and arrange them snugly in a baking dish.
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13
Cover and bake for about 5 minutes, until they are heated through.
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14
In a blender, combine the queso fresco, walnuts, sugar and milk and puree until smooth.
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15
Season the sauce with salt.
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16
Transfer the poblanos to plates.
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17
Pour the walnut sauce on top, garnish with the pomegranate seeds and serve.
