I learned about pozole living in Lubbock more than 20 years ago, a Texas Panhandle city only 75 miles east of the the New Mexico border were the dish is a staple.

For Mr. Frisch, 37, who has bought various red peppers from Mr. Minassian’s farm for Burlap & Barrel, said each dried chile flake has a story: As with coffee and wine, terroir is a key ...