Cook pork: Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.
Make filling: Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes. Add tomatoes, thyme, bay leaves, cinnamon, allspice, cloves, nutmeg, 1 tablespoon vinegar, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt and simmer, uncovered, stirring occasionally, until tomatoes have broken down and sauce is slightly thickened, 20 to 30 minutes.
While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds. Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch).
Discard bay leaves, thyme sprig, and cinnamon stick from tomato mixture, then add diced pork and remaining filling ingredients and simmer, uncovered, stirring occasionally, until fruit is softened but still intact, 8 to 10 minutes. Season with additional salt, sugar, and vinegar.
Make sauce: Purée walnuts and almonds in a blender with milk, cheese, 1 tablespoon sugar, and 1/4 teaspoon salt until smooth and silky, about 2 minutes. (Sauce should thickly coat back of a large spoon. If sauce is too thin, add more almonds and puré. If too thick, add more milk.) Season with salt and sugar.
Stuff and bake chiles: Put oven rack in middle position and preheat oven to 350°F.
Cut a lengthwise slit in each chile and carefully cut out seeds with kitchen shears, leaving stem intact. (For milder heat, carefully cut out ribs also.)
Divide pork filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a 13- by 9-inch shallow baking dish, then cover with foil and bake until just heated through, 15 to 25 minutes.
Transfer chiles to plates, carefully turning them seam sides down. Pour about 1/3 cup walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds. Serve chiles warm or at room temperature.
Cooks' notes: Pork can be cooked 1 day ahead. Cool in broth, uncovered, then chill in broth, covered. Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving. Chiles can be roasted 1 day ahead. Chill, covered, then pat dry before filling.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	861.81 Kcal (3608 kJ)
Calories from fat	401.96 Kcal
		% Daily Value*
Total Fat	44.66g	69%
Cholesterol	69.65mg	23%
Sodium	817.74mg	34%
Potassium	1091.7mg	23%
Total Carbs	79.27g	26%
Sugars	16.49g	66%
Dietary Fiber	5.35g	21%
Protein	41.69g	83%
Vitamin C	22.8mg	38%
Iron	2.4mg	13%
Calcium	241.2mg	24%

Amount Per 100 g
Calories	172.64 Kcal (723 kJ)
Calories from fat	80.52 Kcal
		% Daily Value*
Total Fat	8.95g	69%
Cholesterol	13.95mg	23%
Sodium	163.81mg	34%
Potassium	218.69mg	23%
Total Carbs	15.88g	26%
Sugars	3.3g	66%
Dietary Fiber	1.07g	21%
Protein	8.35g	83%
Vitamin C	4.6mg	38%
Iron	0.5mg	13%
Calcium	48.3mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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