Artificial Food Coloring Free Whole30 Salsa Verde Pork Breakfast Patties
Breakfast sausage patties from the store are one of those sneaky sources of dyes and additives you'd never expect, which makes having a reliable homemade version genuinely valuable. These pork patties are seasoned with cumin, smoked paprika, oregano, and garlic powder — bold, savory spices that do all the heavy lifting without a single artificial ingredient in sight. The real showstopper is the bright, tangy salsa verde made from fresh tomatillos, jalapeño, cilantro, and lime juice, blended just enough to stay a little chunky and full of texture. Every component is built from whole, recognizable ingredients, so you know exactly what's going into your morning meal. The patties get a hard sear in avocado oil until deeply browned on both sides, giving you that satisfying crust that makes breakfast feel worth getting out of bed for. Spoon the salsa verde right over the top and you've got a plate that looks and tastes like something from a weekend brunch spot — no shortcuts, no mystery ingredients, just really good food.
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Learn more →Ingredients
4 servings
For the salsa verde
- 6 medium tomatillos, husked and rinsed
- 1 jalapeño, stemmed and roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice
- ½ tsp salt
For the patties
- 1 lb ground pork
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp avocado oil
Instructions
- 1
Quarter the tomatillos and place them in a blender or food processor along with the jalapeño, cilantro, lime juice, and 1/2 tsp salt. Pulse until the salsa is slightly chunky but cohesive, about 8–10 short pulses. Taste and adjust salt, then set aside.
- 2
In a large mixing bowl, combine the ground pork, cumin, oregano, smoked paprika, garlic powder, 1/2 tsp salt, black pepper, and red pepper flakes, if using. Mix with your hands just until the spices are evenly distributed — do not overwork the meat.
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