In a mixing bowl, combine 2 pounds chicken or pork, 1 cup white vinegar, juice of 2 limes, 3 cloves garlic, and 1 tablespoon salt; marinate for at least 10 minutes or up to overnight in the refrigerator.

While the meat is marinating, slice 1 onion, 1 bell pepper, and 2 carrots.

Transfer the marinated meat along with the marinade to a large pot, add 1 cup water, and bring to a boil over medium heat.

Once boiling, stir in 1 teaspoon thyme, 1 teaspoon black pepper, and 1 tablespoon sugar.

Add the sliced onion, bell pepper, carrots, and 1-2 chopped hot peppers; stir to combine.

Reduce heat to low and simmer, uncovered, for 20 minutes.

Taste the broth and adjust seasoning with additional salt or lime juice as needed.

Serve the souse warm or chilled, garnished with 1/2 cup chopped fresh parsley.