Turmeric Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties bring serious bold flavor to the morning table — smoky, herby pork seared until deeply browned and served alongside a bright, tangy salsa verde made from scratch with tomatillos, jalapeño, and fresh cilantro. The spice blend of cumin, oregano, smoked paprika, and garlic powder does a lot of heavy lifting, giving each patty a savory, well-seasoned crust that holds up beautifully against the zippy sauce. Every single ingredient here is naturally free of turmeric, so there's no need to scrutinize labels or swap anything out — it just works as written. The salsa verde comes together in minutes with a quick blitz in a blender, and its citrusy, slightly spicy kick is the perfect contrast to the rich pork. Cooking the patties in avocado oil over medium-high heat gives you that irresistible sear without any fuss — just let them sit undisturbed and they'll release cleanly when they're ready. Whether you spoon the salsa right over the top or keep it on the side for dipping, this is the kind of breakfast that makes you actually want to get out of bed.
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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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