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1
Roast chilis directly over a gas burner set on high heat until well charred on all sides (about 10 minutes total). Transfer to a paper bag, tightly seal the top, and let rest for 10 minutes. Alternatively, char the chilis under a preheated broiler until charred on all sides, about 15 minutes total. Peel the skins off the chilis and chop into 1/2- to 1/4-inch pieces. Set aside.
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2
Meanwhile, cover raisins with hot water in a small microwave-safe bowl Microwave on high heat for 1 minute, then let raising steep until fully softened, about 5 minutes. Blend soaked raisins and tomatoes with a hand blender or in a standing blender until nearly smooth. Set aside.
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3
Heat 1 tablespoon oil in pressure cooker (see note) over medium-high heat until shimmering. Add onions and cook, stirring occasionally softened, about 4 minutes. Add garlic and oregano and cook, stirring frequently until fragrant, about 1 minute. Add peppers, tomato mixture, chicken stock, and pork. Seal pressure cooker and cook at high pressure for 15 minutes. Release pressure.
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4
Remove lid from pressure cooker and continue to cook without lid until liquid is reduced to half, about 30 minutes. Meanwhile, heat remaining 3 tablespoons oil and flour in a small saucepan over medium heat. Cook, stirring constantly until light blond in color, about 3 minutes. Slowly whisk flour mixture into simmering chili. Continue to cook until desired texture is reached. Season to taste with salt. Cooked chili will keep in a sealed container in the refrigerator for up to 1 week.
