Breastfeeding Friendly Whole30 Salsa Verde Pork Breakfast Patties
Bright, bold, and built from real ingredients, these spiced pork patties with homemade salsa verde are the kind of breakfast that actually keeps you full and energized — exactly what a nursing body needs. Ground pork is a solid source of protein and fat, both of which support milk production and help you power through the morning without crashing before lunch. The salsa verde comes together in minutes with fresh tomatillos, jalapeño, cilantro, and lime juice, giving you a vibrant, tangy topping that makes the whole plate feel restaurant-worthy. Cumin, smoked paprika, and oregano season the patties deeply without relying on any processed spice blends or additives you'd have to second-guess. Cooking them in avocado oil over high heat gives each patty a gorgeous, caramelized crust that holds up beautifully under that bright green sauce. The recipe makes eight patties, so you can cook a full batch and have extras ready to reheat on the busiest mornings when sitting down to cook just isn't happening. Clean ingredients, serious flavor, and zero compromise — this one earns a permanent spot in the breakfast rotation.
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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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