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Preheat the oven to 325 degrees F.
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Mix oregano, cumin, salt, and pepper in a small bowl.
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Rub the spice mixture all over the brisket until coated.
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Heat the vegetable oil in a large Dutch oven over medium-high heat.
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Add the brisket fat-side down and cook until browned on both sides, 5 to 6 minutes.
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Transfer the brisket to the baking sheet.
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Add the poblanos, onion, garlic, jalapeno, and dried coriander.
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Cook, stirring frequently, scraping up any brown bits on Dutch oven, until the vegetables soften, 3 to 5 minutes.
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Stir in the chicken broth and remove from the heat.
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Nestle the brisket fat-side up in the liquid and cover the pot.
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Bake until the meat is very tender, and a thin knife inserted into the center twists easily, about 3 hours.
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Transfer the brisket to a cutting board. Slice the meat against the grain. Serve warm drizzled with braising liquid.