Using the 1 cup of water and the 1/2 cup of quinoa, cook according to package directions. Set aside.
Preheat oven to broil. On a foil lined baking sheet, place poblano, tomatillos (halved and skin side up), 3 cloves of garlic (skin on). Broil for about 7-8 minutes, turning poblano as you go. Pepper should be blistered and tomatoes and garlic should be blackened. Remove skins from garlic and pepper. Remove stem and seeds from pepper as well. Place all ingredients in food processor. Add a pinch of salt and process until smooth.
Meanwhile, in a large saucepan or dutch oven, brown ground pork until no longer pink. Remove pork with slotted spoon, set aside. Mince the remaining garlic.
Add onion and garlic to pan, saute for about 5 minutes or until onions begin to soften. Add pork back to pan along with oregano.
Pour in the pepper, tomatillo mixture as well as the chicken broth and corn. Bring to boil. Simmer 30 minutes. Stir in cooked quinoa. Serve.
There are 305 calories in 1 serving of Quinoa Chili Verde.