Chicken Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties bring serious bold flavor to your morning without any poultry in sight — just well-seasoned ground pork seared to a deep, caramelized crust in a hot skillet. The spice blend of cumin, smoked paprika, oregano, and garlic powder works its way through every bite, giving you that savory, slightly smoky depth that makes you actually look forward to waking up. What really sets this recipe apart is the bright, tangy salsa verde made from scratch with fresh tomatillos, jalapeño, cilantro, and lime juice — it cuts right through the richness of the pork in the best possible way. Everything here is Whole30-compliant, so there are no hidden fillers, grains, or additives to stress about — just clean, real ingredients you can actually pronounce. The avocado oil sear is key, giving each patty that irresistible crust that holds together beautifully when you flip it. Whether you spoon the salsa verde right over the top or keep it on the side for dipping, this is the kind of breakfast that feels indulgent but keeps you completely on track.
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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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