Turkey Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties are built entirely around ground pork, so there's zero need to swap anything out or worry about hidden poultry fillers sneaking into your morning meal. The pork gets seasoned with cumin, smoked paprika, oregano, and garlic powder before hitting a hot skillet, and that combination creates a deeply savory, slightly smoky crust that makes these feel more like a weekend treat than a weekday staple. While the patties sear, you can blitz together a bright, tangy salsa verde from fresh tomatillos, jalapeño, cilantro, and lime juice — it comes together in seconds and cuts right through the richness of the pork. The whole thing is Whole30-compliant, leaning on avocado oil and clean, whole ingredients from start to finish. Spooning that chunky green sauce over the top right before serving takes these from good to genuinely craveable. Whether you're meal-prepping a batch for the week or cooking them fresh on a slow morning, they reheat beautifully and pair well with eggs, roasted sweet potatoes, or just eaten straight off the plate.
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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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