Arrange chiles on a large baking sheet and bake in a 350 degree oven until chiles smell toasted (about 10 minutes). Discared stems and seeds; grind chiles to a powder in a blender (or substitute 1/4 cup ground chile powder for roasted, ground chiles.) To blender, add almonds, banana, cinammon, garlic, tortillas, sesame seeds, pine nuts and 1 cup of the chicken broth. Whirl until pureed. (Sauce will be grainy.) Pour into a pan; add butter or margarine, chocolate, and remaining chicken broth. Heat to a simmer, stirring. Season to taste with salt if necessary. NOTES : Side Note: "mole" refers to a whole category of sauces; mole polblano always includes its signature ingredient: chocolate. A green mole, made with tomatillos, is also declicious with chicken. Recipe by: Sunset Mexican Cookbook Posted to bbq-digest by "leamark@southwind.net" on Sep 26, 1998,