MSG Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties are bold, satisfying, and built entirely from whole, recognizable ingredients — no flavor packets, no seasoning blends with hidden additives, just real spices you measure yourself. Ground pork gets seasoned with cumin, oregano, smoked paprika, and garlic powder, then seared in avocado oil until each patty develops a deep, caramelized crust that's genuinely hard to resist. The homemade salsa verde is the move here — fresh tomatillos, jalapeño, cilantro, and lime juice blended into a bright, tangy sauce that cuts right through the richness of the pork. Because you're making the salsa from scratch, you sidestep the jarred versions that often sneak in preservatives or flavor enhancers you'd rather avoid. Everything on the ingredient list is clean and straightforward, which makes this an easy win for anyone cooking with a careful eye on what goes into their food. It's the kind of breakfast that actually keeps you full and feels like a real meal rather than an afterthought — equally at home on a lazy weekend morning or prepped ahead for a busy weekday.
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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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