In a medium sauce pan, bring 5 cups of water to a boil. Cut the ends off of the plantain, then cut in half, horizontally. Place in boiling water and boil for 15 minutes. Remove from water and let cool.
Heat 2 tablespoons olive oil to medium heat for 5 minutes. Add the ground pork and chorizo. Season to taste with salt, pepper and granulated garlic. Cook for about 10 minutes until browned and seared.
To the ground meat, add all of the remaining ingredients in the order listed. Bring to a boil, reduce heat and continue cooking mostly covered.
While the filling is cooking, peel the skins off of the plantains and diced finely. Fry the plantains in a little preheated olive oil until golden and crisp. Using a slotted spoon, transfer plantains to ground meat mixture. Stir well to combine and cook for another 5 minutes or until most of the liquid is absorbed. Remove from heat and let cool.
While the filling is cooling prepare nogada sauce. Combine all of the ingredients in the blender. Blend until smooth, taste for salt and sugar, cover and set aside.
Remove the blistered skins from poblano peppers. Make a slit just below base of pepper about 1/2 inch from the bottom of pepper. Using your fingers, gently remove the seeds, as many as you can from the inside of peppers. Fill each pepper, gently pushing with your fingers to fill each space. Do not over fill. Transfer to a baking dish and keep warm in low temperature oven. To serve add one pepper to a plate. Ladle with walnut sauce. Garnish with pomegranates and parsley.