Xanthan Gum Free Whole30 Salsa Verde Pork Breakfast Patties
These breakfast patties are bold, smoky, and bright all at once — the kind of morning meal that actually makes you want to get out of bed. Ground pork gets seasoned with cumin, smoked paprika, oregano, and garlic powder before being seared in avocado oil until deeply browned and irresistible. The homemade salsa verde — blitzed tomatillos, jalapeño, cilantro, and fresh lime juice — brings a punchy, tangy contrast that cuts right through the richness of the pork. Every single ingredient here is naturally free of thickeners and stabilizers, so there's no need to scrutinize labels or swap anything out. Many store-bought salsas and seasoning blends quietly sneak in additives, but making both components from scratch keeps everything clean and straightforward. The technique is simple: mix the meat just enough to distribute the spices, press into patties, and let the hot skillet do the heavy lifting with a proper sear on each side. Whether you spoon the salsa verde right over the top or keep it on the side for dipping, this is a breakfast worth repeating all 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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