Trim fat from meat. Cut meat into 1-inch cubes. In a 3 ½- to 4-quart slow cooker combine meat, broth, tomatoes, onion, barley, plums, wine, ancho chile pepper, garlic, pasilla chile pepper, salt, ginger, cinnamon, and cloves.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Serve in bowls. Top servings with tomato, parsley, and tortilla strips. Serve with lime wedges.