Preheat oven to 325°F. Add raisins to cup of hot coffee and allow to plump, 5 minutes. Set aside. In a small bowl whisk together the chili powder, flour and oregano. Set aside.
Cut pork into 1 1/2-inch chunks and season with salt and pepper.
Heat oil in Dutch oven over medium-high heat. Brown half of the pork, about 10 minutes. Transfer to plate and repeat with remaining pork.
Add onion to the Dutch oven and cook until soft, about 5 minutes. Add garlic and chipotle, stirring for 2 minutes, scraping up browned bits on bottom of pan.
Add chili flour mixture and cook for about 1 minute. Add broth and coffee raisin mixture, scraping up any browned bits, and bring to boil.
Puree using a hand blender (immersion blender) OR work in 2 batches and carefully transfer mixture to blender or food processor and puree until smooth. Return pork to pot and pour sauce on top. Stir and cover with lid. Bake for 2 hours.
Season to taste and serve over rice with lime wedges and pico de gallo (optional) or chopped cilantro.
I've used 1/2 cup of espresso, 1/2 cup coffee before too. Feel free to substitute.
Feel free to use New Mexican red chiles or Chimayo ground red chiles for the chili powder for a more authentic flavor.
Feel free to use regular oregano if you like or can't find Mexican oregano. Mexican oregano is a relative of lemon verbena and has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and is the one sold in the spice aisle at supermarkets.