Pork Verde Skillet makes a fabulous egg free breakfast! It's Whole30 and Paleo too!
Want more egg free breakfasts? Make this gluten free sausage gravy! Serve it over sweet potatoes to skip the eggs!
Ingredients
- Tomatillos
- Garlic
- Cilantro
- Jalapenos
- Fire Roasted Green Chiles
- Potatoes
- Pork loin
- Onion
- Salt
If you've never made verde sauce, you're missing out! It's only something I've recently been experimenting with, and it's so tasty and versatile.
This meal is a filling and hearty dinner, but also makes a great idea for an egg free breakfast!
Another delicious egg free breakfast is this easy Quinoa Flakes Porridge. It's filling and customizable with your favorite fruit!
Pork Verde Skillet
Ingredients
Verde Sauce
- 3 tomatillos peeled and sliced
- 2 cloves garlic chopped
- ¾ cup cilantro rough chopped
- 1 jalapeno seeded and chopped (optional
- 2 4-oz. cans of fire roasted green chiles
Filling
- 2-3 lbs potatoes peeled and chopped
- 1-1.5 lb pork loin sliced into bite sized pieces
- 1 medium onion chopped
- 4 cloves garlic diced
- 1 tsp. salt
- cilantro optional
Instructions
- For the sauce, place all the ingredients into a blender, and blend until just smooth. Set aside.
- Bring a large pan of water to a boil, and add the potatoes. Cook until just fork tender, then drain.
- Heat a large skillet over medium heat. Add the pork and cook thoroughly, about 10 minutes,
- Add the onion and garlic to the skillet and cook for a few minutes until tender.
- Add the sauce to the pan and mix thoroughly. Let simmer for a few minutes to mix the flavors.
- Add the potatoes and pork mixture together and stir. Serve topped with cilantro and enjoy!
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