Place dried ancho chile in a bowl of water for 10 minutes to soften.
Meanwhile toast the almonds until fragrant in a skillet. Process them in a food processor until fine.
Remove ancho from water and remove the stem and seeds. Place in the food processor with the almonds and pulse to combine. Place remaining mole ingredients into the food processor and run until smooth.
Simmer with your favorite protein or vegetables for 10 minutes.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/easy-homemade-mole-sauce/