Roast the chillies under the grill until blackened, about 5 minutes per side.
Place chilli in a plastic food-storage bag, close it tight and let the chilli steam for 20 minutes. In a large pan, on medium, heat up the oil and onion.
Cook until the onion is translucent and then stir in the garlic, cinnamon, oregano, thyme, clove and allspice.
Add the ground pork. Cook until lightly browned.
Add the chopped tomato, apple, raisins, dried apricots, pecans and add salt to taste.
Cook for 15 minutes. Taste and adjust seasonings. Take the chillies out of the bag and rub off the skin.
Cut a slit into each chilli, lengthwise, and scoop out the seeds and stuff them with the picadillo filling.
For the sauce: Place the walnuts in a blender along with the sour cream, cream cheese and milk and blend until a smooth, slightly thick sauce forms. Add the cinnamon and salt to taste.
To serve, place a stuffed chilli on each plate and pour over it some of the walnut sauce. Sprinkle with pomegranate seeds and coriander for garnish.
