Step 1

Heat the oven to 325 F with a rack in the lower-middle position.

Step 2

In a large skillet over medium high heat, toast the chilies, pressing with a wide metal spatula and flipping halfway through, about 30 seconds. Transfer to a medium bowl and add the boiling water. Let stand until the chilies are softened, about 20 minutes, then drain.

Step 3

While the chilies soak, in the same skillet over medium high heat, toast the tortillas, turning frequently, until lightly charred, 2-4 minutes. Transfer to a plate and let cool slightly, then tear into pieces.

Step 4

In a blender, combine the broth, soaked chilies, torn tortillas and raisins. Puree until smooth, about 1 minute, scraping down the blender as needed.

Step 5

In a large Dutch Oven over medium high heat, combine the oil and onion. Cook, stirring occasionally, until the onion is lightly browned, 5 minutes. Stir in the garlic, oregano, cumin, and cinnamon, then cook, stirring, until fragrant, around 5 minutes. Add the tomatoes and cook, stirring occasionally, until most of the moisture has evaporated, about 5 minutes. Stir in the chili puree, cocoa powder and pork, then bring to a simmer. Cover, transfer to the oven and cook for 2 hours.

Step 6

Remove the pot from the oven. Uncover and stir, then return to the oven uncovered. Cook until a skewer inserted into the pork meets no resistance, about 1 hour.

Step 7

Remove the pot from the oven. Tilt to pool the liquid to one side, then use a wide spoon to skim off and discard fat. Taste and season with salt and pepper.