Chuc

Chuc refers to a type of spicy stew popular in certain regions of Latin America, particularly in Guatemala and parts of Mexico. It is often made with pork, beef, or chicken, slow-cooked in a flavorful broth. The defining characteristic of chuc is its heat, derived from a combination of chilies. Common chili varieties used include chilies serranos, jalapeños, and sometimes habaneros for a more intense spice level.

The preparation of chuc typically involves simmering the meat with aromatics such as onions, garlic, and tomatoes. Spices like cumin, oregano, and sometimes achiote for color are also frequently added. The stew is usually served with a side of rice and tortillas, and sometimes accompanied by fresh cilantro or a squeeze of lime. Regional variations exist, with some versions featuring additional vegetables like potatoes or carrots. The texture of chuc can range from hearty and thick to more brothy, depending on the specific recipe and cooking time. It is considered a comforting and robust dish, often enjoyed during cooler weather or as a hearty meal.