Citric Acid Free Whole30 Salsa Verde Pork Breakfast Patties
Bright, herby, and just a little smoky, these breakfast patties bring serious flavor to the morning without relying on any of the processed ingredients that make citric acid such a sneaky concern. Store-bought salsas and seasoning blends are notorious for hiding citric acid as a preservative, so making everything from scratch here is the whole point. The salsa verde comes together in a blender with fresh tomatillos, jalapeño, cilantro, and lime juice — real ingredients you can actually see and trust. The pork patties are seasoned with cumin, smoked paprika, oregano, and garlic powder, then seared in avocado oil until they develop a deep, caramelized crust that makes them genuinely hard to resist. That combination of smoky, spiced pork and tangy green salsa is the kind of breakfast that feels more like a restaurant plate than a weekday morning. Whether you spoon the salsa over the top or keep it on the side for dipping, every bite is bold, clean, and completely satisfying.
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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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