Brazil Nut Free Whole30 Salsa Verde Pork Breakfast Patties
Breakfast just got a serious upgrade with these spiced pork patties and a bright, tangy salsa verde that comes together in minutes. The patty blend leans on cumin, smoked paprika, oregano, and garlic powder, so every bite is deeply savory with a subtle smoky kick before the salsa even enters the picture. That salsa — blitzed tomatillos, jalapeño, fresh cilantro, and lime juice — cuts right through the richness of the pork and makes the whole plate feel alive. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to deal with at the breakfast table. The avocado oil sear gives each patty a gorgeous, caramelized crust that holds up beautifully when you spoon that chunky green sauce right over the top. These are also fully Whole30-compliant, which means they work hard for a crowd with multiple dietary needs without sacrificing a single bit of flavor. Whether you're meal-prepping for the week or cooking a weekend brunch worth bragging about, this one delivers.
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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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