Honey Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties are bold, smoky, and packed with real flavor from a lineup of spices — cumin, smoked paprika, oregano, and garlic powder — all worked into a pound of ground pork before hitting a screaming-hot skillet. The sear is everything here: avocado oil gets the pan shimmering, and each patty cooks undisturbed until it releases with a deep, caramelized crust on both sides. What makes this combination so satisfying is the contrast — rich, savory pork against a bright, tangy salsa verde made from fresh tomatillos, jalapeño, cilantro, and lime juice blended right in your food processor. No sweeteners, no shortcuts, no hidden additives — just whole ingredients doing exactly what they're supposed to do. Store-bought breakfast sausage and jarred salsas are notorious for sneaking in sweeteners, so making both components from scratch here is genuinely worth the extra few minutes. Whether you spoon the salsa verde over the top or keep it on the side for dipping, this is the kind of morning meal that actually keeps you full and feels like a treat at the same time.
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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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