Heat oil in a large saucepan over medium-high heat.
Add chile pieces to pan; cook 2 minutes or until fragrant, turning pieces occasionally (do not burn).
Place chile in a blender.
Add almonds, garlic, and tortilla pieces to pan; saut 2 minutes or until almonds and garlic are lightly browned.
Add almond mixture to blender.
Add onion to pan; cook over medium heat 7 minutes or until lightly browned.
Add raisins and chile powder to pan; cook 30 seconds. Stir in tomatoes; cook 3 minutes.
Add tomato mixture, 1 1/2 cups broth, cocoa, juice, cinnamon, and chocolate to blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return tomato mixture to pan.
Add remaining 1/2 cup broth, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
Wine note: The bold flavor of Mexican mole can be a wine-pairing challenge. The heat of chile peppers often makes red wines taste bitter or alcoholic. So try a slightly sweet white wine like Pacific Rim Sweet Riesling ($11). With just 5 percent alcohol, intense tropical fruit and lime flavors, and generous sweetness, this thirst-quenching sipper cools the heat while cutting the rich sauce with good acidity. --Jeffery Lindenmuth
