2 containers sour cream
1/2 teaspoon dried green chile pepper
1/4 teaspoon chili powder, or to taste
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/2 teaspoon dried minced onion
2 cloves garlic, sliced
2 (10 ounce) packages frozen mixed vegetables, thawed
1 (10 ounce) package frozen chopped spinach
1 (10 ounce) package frozen water spinach
1 (10 ounce) can diced green chile peppers, drained
2 cups shredded Monterey Jack cheese
In a large bowl, mix together the sour cream, green chile pepper, chili powder, Worcestershire sauce and garlic powder. Lay one tomato slice lengthwise across the grain, roll the other side up, then place a strip of cheese across the tomato. Secure this with a twig. Twist back and forth. Spread over the pork roll. Place a half sheet of cheese over the tomato. Roll one of the tomatoes into a cylinder, then pinch all ends together to seal. Cut the cylinder in half. Add small amounts of chopped radishes to the bowl, and place cheese over the whole roll. Do not overstuff the roll. Serve at room temperature.
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