Always a crowd pleaser, put a twist on traditional guacamole by adding toasted walnuts and pomegranate seeds.
Roast the poblano over an open flame or 4 inches below a broiler, turning regularly, until blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool until handleable. Rub the blackened skin off the chile and pull out the stem and seed pod, chop into ¼-inch pieces.
Heat the oven to 325 degrees. Spread the walnuts on a baking sheet and bake them until toasty-aromatic, 8 to 10 minutes. Cool. Roughly chop about two-thirds of the walnuts, set the remainder aside for garnish. Scrape the walnuts into a large bowl, along with the diced poblano.
Cut the avocados in half, scoop the flesh from each half into the bowl. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the poblano-walnut mixture.
Scoop the onion into a strainer, rinse under cold water, shake off the excess and add to the avocado, along with the parsley and lime juice. Stir to combine, then taste and season with salt, usually about 1 teaspoon. Scrape the guacamole into a serving dish and sprinkle with the pomegranate seeds and remaining walnuts, and queso fresco if you wish.