Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 pound lean boneless pork, cut into ½-inch cubes
3 onions, cut into wedges
1 (14 ounce) can reduced-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
1 (8 ounce) can no-salt-added tomato sauce
¼ teaspoon cayenne pepper
2 medium sweet potatoes, peeled, halved lengthwise, and cut into ½-inch-thick slices
2 small green, yellow, and/or red sweet peppers, seeded and cut into bite-size strips
1 cup canned black beans, rinsed and drained
3 tablespoons lime juice
Lime Gremolata (Optional)
½ cup snipped fresh parsley
1 teaspoon finely shredded lime peel
1 clove garlic, minced
Lime slices and/or wedges (optional)
Coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium heat. Add pork to hot Dutch oven; cook and stir until brown. Add onions, chicken broth, undrained tomatoes, tomato sauce, and cayenne pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
Add sweet potatoes, sweet peppers, and black beans. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until vegetables are tender. Stir in lime juice.
To prepare Lime Gremolata: In a small bowl, stir together ½ cup snipped fresh parsley, 1 teaspoon finely shredded lime peel, and 1 clove garlic, minced.
Top individual servings with optional Lime Gremolata. If desired, garnish with lime slices and/or wedges.