Pistachio Free Whole30 Salsa Verde Pork Breakfast Patties
Bright, smoky, and packed with bold flavor, these pork breakfast patties are the kind of morning meal that makes you actually want to get out of bed. The spice blend — cumin, smoked paprika, oregano, and garlic powder — works deep into the ground pork for a savory, well-seasoned bite that holds together beautifully in the pan. A hard sear in avocado oil gives each patty that irresistible caramelized crust before the center finishes cooking through. The real star, though, is the quick blender salsa verde made from fresh tomatillos, jalapeño, cilantro, and lime juice — tangy, a little spicy, and completely homemade with zero mystery ingredients. Every component in this recipe is straightforward and naturally free from tree nuts, so there's no label-reading stress or substitution gymnastics required. Spoon the salsa over the top or keep it on the side for dipping — either way, it cuts through the richness of the pork perfectly. This is a breakfast worth making on a slow weekend morning and equally worth batch-cooking ahead for the week.
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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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