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1
Pat the chicken dry with paper towels and season generously all over with salt and pepper; set aside.
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2
Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering.
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3
Working in 2 or 3 batches, add the chicken and cook, turning occasionally, until its browned all over, about 6 to 8 minutes per batch.
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4
Transfer to a large plate and set aside.
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5
Reduce the heat to medium.
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6
Add the jalapenos, poblanos, bell pepper, and onion to the pot and season with salt and pepper.
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7
Cook, scraping up any browned bits that have accumulated on the bottom of the pot and stirring occasionally, until softened and just starting to brown, about 5 minutes.
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8
Add the garlic, cumin, measured salt, and chili powder, stir to coat the vegetables, and cook until fragrant, about 1 minute.
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9
Add the stock or broth and beans and stir to combine.
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10
Return the chicken pieces and any accumulated juices to the pot and bring the mixture to a boil.
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11
Reduce the heat to medium low and simmer until the chicken is cooked through, turning the chicken halfway through, about 40 to 50 minutes total.
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12
Turn off the heat.
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13
Remove the chicken to a cutting board.
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14
When its cool enough to handle, remove the meat and set it aside (discard the skin and bones).
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15
Using a potato masher, lightly mash about half of the beans and vegetables, leaving the remaining half intact.
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16
Stir in the shredded chicken and lime juice.
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17
Serve with the cheese, cilantro, and scallions on the side.
