Beef Short Ribs in Chipotle and Green Chili Sauce

INGREDIENTS

• 1 14-ounce can low-salt chicken broth
• 2 tablespoons olive oil
• Lime wedges
• 1 teaspoon ground cumin
• 3 large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings
• 1 1/2 tablespoons chopped canned chipotle chilies*
• 8 3-inch-long meaty beef short ribs
• 6 large garlic cloves, minced
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1 cup drained canned diced tomatoes
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground coriander
• Chopped fresh cilantro
• 1 1/2 cups chopped onion
• 1 teaspoon chili powder