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Coat a 4-quart Dutch oven with cooking spray; preheat over medium heat. Add pork; cook and stir until brown. Add onions, broth, undrained tomatoes, tomato sauce and cayenne. Bring to a boil; reduce heat. Cover and simmer for 30 minutes.
Add sweet potatoes, bell peppers and black beans. Return to boiling; reduce heat. Cover and simmer about 20 minutes more or until vegetables are tender.
Meanwhile, prepare gremolata: Combine parsley, lime zest and garlic in a small bowl.
Stir lime juice into stew. Top individual servings with gremolata. If desired, garnish with lime slices and/or wedges.