Season chicken with salt and pepper.

Heat oil in a large, heavy pot over medium-high heat.

Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.

Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium.

Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes.

Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.

Return chicken with accumulated juices to pot, along with broth and 4 cups water.

Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes.

Transfer chicken to a plate; let stand until cool enough to handle.

Meanwhile, mash half of beans to a paste in a bowl with a potato masher.

Stir mashed beans into pot with remaining whole beans.

Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.

Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew.

Simmer until heated through, about 1 minute.

Reduce heat to low to keep warm until ready to serve.

Serve with lime wedges, cilantro sprigs, and salsa fresca.