Celery Free Whole30 Salsa Verde Pork Breakfast Patties
Breakfast just got a serious upgrade with these smoky, spiced pork patties finished with a bright, tangy salsa verde. The patties are seasoned with cumin, oregano, smoked paprika, and garlic powder, so every bite is deeply savory before the sauce even enters the picture. That salsa — blended from fresh tomatillos, jalapeño, cilantro, and lime juice — adds a punchy, slightly acidic kick that cuts right through the richness of the pork. Everything on the ingredient list is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. The whole recipe comes together in one skillet with a quick blender sauce on the side, making it genuinely weekday-friendly despite how impressive it tastes. Whether you're following Whole30 or just chasing a clean, protein-packed morning, these patties deliver bold flavor without any compromise.
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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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